Beef “Ramen” Protein Broth Bowl - cooking recipe

Ingredients

Broth
2 tablespoons sesame oil (Olive or Canola can be subbed)
1 onion, diced
1 cup baby carrots, sliced
2 stalks celery, diced
2 garlic cloves, minced
1/4 cup fresh Italian parsley, chopped (divided)
3 cups beef stock
2 cups chicken stock
2 cups water
5 tablespoons soy sauce, low sodium
1 -2 teaspoon sriracha sauce
1 teaspoon ground ginger or 1 teaspoon Chinese five spice powder
salt & pepper for seasoning
Main ingredients
12 ounces thin spaghetti
zucchini, Spiralized
leftover steak, very thinly sliced
bean sprouts
bok choy, thinly sliced
Chinese cabbage, thinly shredded
Toppings
soft hard-boiled egg
green onion, chopped
sesame oil, as needed

Preparation

To increase the protein, I suggest using Ronzoni's Ancient Grains Pasta Thin spaghetti.
Heat the sesame oil in a Dutch oven over medium high heat.
When the oil is hot, add the onion, carrot, celery and cook for 10 minutes until the vegetables are soft and the onion is translucent.
Add garlic and parsley and cook for another minute.
Add the beef stock, chicken stock, water, soy sauce, sriracha & ground ginger (or Chinese 5 spice).
Bring the soup to a boil, turn down the heat, and simmer for 10-12 minutes.
Season with salt & pepper.
While the soup is simmering, prepare the noodles to el dente as directed on the box, and prepare the other toppings you are including.
Place cooked noodles and/or other main ingredients in a single serving bowl. The contents can vary for each diner.
Top with hot broth, soft boiled egg, green onion and a drizzle of sesame oil.