ASIAN BEEF SOUP

Steps:

• Cook noodles as directed on package; drain. Rinse under cold running water; drain well. Reserve for later use.
• Bring broth, ginger and red pepper to boil in Dutch oven or small stockpot on medium heat; keep warm on medium-low heat.
• Heat 2 Tbsp. dressing in large skillet on medium heat. Add meat; cook 5 to 8 min. or until evenly browned, stirring frequently. Add to broth mixture, reserving meat drippings in skillet.
• Add mushrooms, carrots, yellow onions and remaining dressing to reserved drippings in skillet; cook 10 min., stirring occasionally to remove browned bits from bottom of skillet. Stir in soy sauce. Add to ingredients in Dutch oven; stir. Simmer on medium-low heat 10 min., stirring occasionally.
• Stir in bok choy; cook 5 min. Add noodles; stir. Cook 5 min., stirring frequently.
• Ladle soup into 8 bowls; sprinkle with green onions, basil and mint.