Hamburger Ramen Soup

1 lb ground chuck

3 packets Beef Flavored Ramen Noodles

3 packets Oriental Flavored Ramen Noodles

4 tbsp lite soy sauce

1 tbsp Chinese hot mustard

4 tbsp duck sauce 

1 tsp Chinese Five Spice powder

1 tbsp crystallized ginger

16 oz pkg frozen broccoli, cauliflower & carrots combination (or Oriental veggie mix)

1 cup frozen mixed vegetables (peas, carrots, corn, green beans, etc)

8 1/2 cups water

Brown and crumble the ground chuck in a large Dutch oven. Drain and discard any grease. 

Add the 6 spice packets from the Ramen noodles (only use 4 if you need to cut back on your sodium), the soy sauce, hot mustard, duck sauce, five spice powder and crystallized ginger. Stir in the frozen vegetables and the water. 

Bring to a boil and cook 5 minutes or until veggies are done. Stir in the Ramen noodles and cook about 2 minutes or until noodles are just cooked....do not overcook the noodles! Serve immediately.

This is quite possibly my favorite noodle soup of all time. It makes enough to serve 4 normal people, but John likes it so much he can easily eat half of it by himself AND he'll even eat the leftovers for breakfast!  

Note:  I use the leftover packets of hot mustard and duck sauce that come with our Chinese take-out for this recipe!