Preparation

WASH HANDS BEFORE, DURING, AND AFTER PREPARATION. SANITIZE ALL SURFACES AND EQUIPMENT.

• Prepare Gluten Free Beef Soup Base. Place water in a stockpot and bring to a boil over high heat. Whisk in Beef Soup Base until completely dissolved. Return to a simmer and simmer for 1 minute. Add Garlic Powder, Ginger, and Rice Vinegar. Stir to combine.
• Add fresh Carrot Matchsticks, Diced Onions and Edamame Beans to the prepared beef broth. Bring to a gentle simmer and cook until the carrots and edamame beans are tender.
• Add the drained Mushrooms after ~ 10 minutes to the broth.  Continue heating until the soup mixture reaches a minimum internal temperature of 74ºC/165ºF for at least 15 seconds.
• Add Pre-Cooked Shaved Beef Steak. Heat thoroughly, stirring gently to distribute the beef evenly.  Avoid prolonged boiling to maintain tenderness.  Ensure the finished soup mixture reaches 74ºC/165ºF for at least 15 seconds.
• Prepare the rice noodles separately. Bring a large stockpot of water to a boil.  Add the Rice Ramen Noodles and ensure the noodles are completely submerged in the boiling water.  Cook uncovered on high heat for ~ 3-4 minutes or according to package directions.  Remove from heat, strain and rinse the noodles under cool running water.  Transfer to an insert pan with lid and a small amount of water.  Cover with lid and hold under heat until service.
• Transfer prepared beef broth with beef and vegetables into insert pan(s) and cover. Maintain at >60ºC/140ºF during hot holding and service.
• Place approximately 90 g cooked rice noodles in each serving bowl. Ladle 250 ml of hot beef broth with beef and vegetables over the noodles using 8 oz ladle/spoodle.  Serve immediately.