This recipe is courtesy of Arctic Gardens.

1. Place rice vermicelli in a large bowl and cover with warm water to rehydrate. Let stand during soup preparation.
2. In a large saucepan, bring broth to a boil. Flavour by adding soy sauce, Ponzu-type sauce, curry paste, cilantro, ginger slices, and lime juice.
3. Add vegetable mix. Bring to a boil, add beef, and cook for 2 minutes. Adjust seasoning as required.
4. Drain rice vermicelli and divide into four bowls. Pour soup over vermicelli.
5. Garnish with bean sprouts and cilantro leaves. Serve.