How To make 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.