Vietnamese Noodle Soup

I got this recipe out of Curves magazine. It turned out so good, I made it again 2 nights later. I made it a little different than the recipe below. I knew we wouldn't be able to find the star anise in our grocery store, so I asked my husband to pick up a bulb a fennel (same flavor pretty much). What he thought was fennel was actually nappa cabbage. So, I threw a few leaves of that in there instead.

• Ready In: 30 mins
• Serves: 4
• Yields: 4 bowls

Ingredients

• 4  cups  chicken stock
• 2  slices fresh ginger
• 1  star anise
• 1  cinnamon stick
• 2  tablespoons soy sauce
• 2  cups bok choy, chopped
• 1  cup carrot, grated
• 2  cups  rice noodles, cooked and cooled

• TOPPINGS

• 1  lb  steak, cooked and thinly sliced
• 4  tablespoons scallions, chopped
•  fresh cilantro
•  of fresh mint
• 2  cups bean sprouts
• 4  tablespoons  chopped peanuts

Directions

1. In a meduim saucepan, bring the chicken stock, ginger, star anise, cinnamon stick, soy sauce, bok choy, and carrots to a simmer. Cook about 8 to 10 minutes. Remove spices with tongs.
2. Divide broth among 4 large soup bowls. Place 1/2 cup of the cooked rice noodles into each bowl.
3. Divide the remaining ingredients into 4 portions and place them on a plate next to each bowl. Diners can add these to their bowls as desired.