Boil the Enoki Mushroom (1 bunch) for about 1-2 minutes, drain them and put into the bottom of a bowl.
Boil the Fresh Potato Noodles (6 ounce) separately for about 1-2 minutes, drain them and put into the bottom of the bowl with boiled and drained enoki mushrooms.
Boil the Beef (0.5 pound) for a minute to cook, and set aside.
Add the Canola Oil (1 tablespoon) into the pot.
Fry the Pickled Ginger (1 handful) for a minute, and then add Rice Vinegar (2 teaspoon), Piri Piri Chilli (2 teaspoon), Chili Sauce (1/2 tablespoon), Granulated Sugar (1 pinch) to form the soup.
Add the Campbell's® Cream of Chicken Soup (1/2 cup), Campbell's® Concentrated Chicken Stock (1 tablespoon), and Chicken Stock (1 cup). Stir everything together and heat to a simmer. Season with Salt (1 pinch) and MSG (1 pinch).
Pour the broth into the bowl over the mushrooms and noodles.
Top with the beef. Serve and enjoy.