Shortcut Pho Ramen With Beef and Mushrooms
(Image via Lisa Hubbard / Bon Appetit)
Garlic (3-inch piece)
Low-Salt Beef Broth
Whole Star Anise
Cinnamon Stick (3-inch piece)
thinly sliced or torn
Beef Eye Round
sliced crosswise 1/8″ thick
Fresh Basil Leaves
Heat oil in a medium pot over medium heat.
Add onion, cut side down, along with garlic and ginger. Cook, stirring occasionally, until garlic is golden, three to four minutes.
Add water, broth, star anise and cinnamon; bring to a boil. Reduce heat and simmer until flavors meld, about seven to eight minutes.
Add mushrooms and simmer for two minutes. Add scallions and season to taste with salt.
While soup simmers, boil ramen noodles until tender but still al dente. Drain and divide among bowls.
Add beef slices to soup and simmer until just cooked through, about 20 seconds. Using tongs, transfer beef to bowls.
Discard ginger, garlic, star anise and cinnamon. Ladle broth into bowls.
Garnish with bean sprouts, basil and sliced chiles.