Asian Beef Noodle Soup

6 cups water

2 tablespoons soy sauce

2 tablespoons chili sauce or ketchup

1 teaspoon ground ginger

1/8 teaspoon cayenne pepper

2 packages ramen instant noodle soup (3 oz. ea.)

2 1/2 cups chinese cabbage or green cabbage -- thinly sliced

3 carrots -- peeled; cut into sli

1 cup small mushrooms -- sliced

1/2 cup frozen corn kernels

1/2 lb. cooked round steak -- thinly sliced

4 green onions -- thinly sliced

2 teaspoons dark sesame oil

Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use). Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms, corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through. Stir in sesame oil. Note: cooked, chopped chicken may be used instead of beef.