Ginger beef & veggie soup

I brought a leftover roast beef to a boil, then simmered for 2 hours with some garlic powder and dried onion. Then I diced the (now insanely tender) meat up and added 3 grated carrots, half a finely chopped onion, powdered ginger to taste, along with 1 tsp of chopped garlic and a generous squirt of Braggs soy sauce to the broth. Boiled then simmered for 30 minutes and then added a handful of brown rice noodles to cook for an additional 10 minutes.

De-freaking-lish!