Even as the seasons transition from winter to spring, soup remains a mainstay of our lunch and dinner menus. This easy Asian beef and noodle soup comes from Tasty Kitchen member Mary Helen, who blogs at Mary Makes Dinner. After a quick saute, the onions, mushrooms and baby bok choy simmer in an soy sauce and ginger-spiked broth, along with paper thin slices of New York strip steak. To serve, the soup is ladled over Chinese or thin pasta noodles. It is comfort personified.