Japanese-Style Beef and Noodle Soup

Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 4.

Combine all ingredients for broth, except soy sauce, in a medium-sized pot or saucepan. Bring to a boil over high heat, then lower heat and simmer for 15 minutes.

Strain the broth through a fine wire colander, and discard the solid parts. Season to taste with soy sauce.

To finish the soup, bring the broth back to a boil. Add the thawed vegetable stir-fry mix and mushroom caps, and simmer for 1 minute.

Add the noodles and continue to simmer for another minute.

Add the thinly sliced beef and simmer for about 5 minutes, until it reaches at least 145 °F (63 °C) on a food thermometer. Keep the soup hot for at least 3 more minutes after this temperature is reached while completing the next step; do not judge doneness by color.

Add tofu and scallions, and simmer 1–2 minutes until heated through.

Divide the finished soup among four bowls and serve hot.