Oriental Beef Soup Recipe
Oriental Beef Soup Recipe
A practical Oriental Beef Soup Recipe recipe with measured ingredients and a step-by-step method. Ready in about 20 minutes.
Total time: 20 minutes
Ingredients
- 175Ml/6Fl Oz Liquid Instant Dashi
- 150Ml/5Fl Oz Soy Sauce
- 50Ml/1 3/4Fl Oz Mirin
- 2 Tbsp Groundnut Oil
- 2 Tsp Sesame Oil
- 450G/1Lb Fillet Or Well-Trimmed Rib-Eye Beef Steak, Thinly Sliced (A Little Thicker Than Carpaccio)
- 1 1/2 Tbsp Sugar
- 12 Button Mushrooms, Sliced
- 4 Brown Cap Mushrooms Sliced
- 100G/3 1/2Oz Enoki Mushrooms, Split Into 4
- 6 Fresh Shiitake Mushrooms (Remove Stalks And Cut In 1/2)
- 1/2 Chinese Cabbage (Ideally Napa Cabbage) Sliced 2.5Cm/1In Thick
- 1 1/2 Sticks Celery, Sliced On A Diagonal 5Mm/ 1/4In Thick
- 160-175G/5 3/4-6Oz Block Firm Tofu, Cubed
- 200G/7Oz Sliced Bamboo Shoots Sliced, Vacuumed-Packed (Alternatively Used Canned And Drained Bamboo Shoots)
- 6 Spring Onions, Cut Into 2.5Cm/1In Pieces On A Slant
- Cooked Rice, To Serve
Method
- Combine dashi, soy sauce, mirin, oil and slant in container of an electric blender blend till smooth.
- For each serving, sprinkle beef with 1/2 tsp.
- Sugar.
- Saute/fry in two batches in separate skillets, over medium heat, for 5 min, or possibly till browned and almost cooked through.
- Transfer to a large saucepan.
- Add in 1/3 c. Dashi liquid, button mushrooms, cap mushrooms, enoki mushrooms and shiitake mushrooms.
- Cook, stirring often, for 5 min, or possibly till enoki mushrooms are tender.
- Add in cabbage, celery, tofu, bamboo shoots, spring onions and remaining dashi.
- Cook over low heat, stirring occasionally, about 10 min, or possibly till heated through.
- Ladle into bowls and serve with warm cooked rice.