1. In a large pot over medium heat, soften the garlic and ginger in the oil for 2 minutes. Add the mushrooms, broth, soy sauce and fish sauce. Bring to a boil. Cover and simmer for 8 minutes. Remove and compost the ginger.
2. Add the noodles and simmer for 2 minutes or until al dente.
3. Divide the beef slices, spinach and bean sprouts among four bowls. Add the noodles. Cover with the broth. Sprinkle with the cilantro and green onion.

Chef’s tip

If you are using leftover fondue broth, add enough water to obtain 2 litres (8 cups). If it is already salty, simply omit the soy sauce.