Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes
Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is one of the most popular of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I have loved my entire life.

Chinese beef soup recipes usually feature Chinese herbs and tougher beef cuts that are slow cooked to perfection in a slow cooker. Chinese herbs used are usually those that complement beef to address certain bodily ailments. The recipes here feature goji berries, dried longan, dried tangerine.

To begin with this particular recipe, we have to first prepare a few components. You can cook classical beef seaweed soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
  1. Make ready 1 lb cooked beef shank, or any cuts
  2. Take 1/2 oz dry kelp
  3. Take 1/2 oz dry wakame
  4. Make ready 1/2 pack firm or soft tofu
  5. Prepare 1/2 zucchini
  6. Make ready 4 mushroom
  7. Take 1 cup mung bean sprouts
  8. Prepare 16 oz broth from beef shank
  9. Get to taste Salt, pepper

Learn how to make Korean seaweed soup. This delicious soup is also known as Korean birthday soup. It's easy to make and tastes healthy and nourishing! I personally like the soup made with beef more than any others as I think nothing produces umami rich deep flavor like beef does.

Steps to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
  1. Roast 3 lbs beef shank in the oven at 370F for one hour. Transfer it to a stock pot, and fill up the pot with 5L of water. Drop a spice mix of your choice. Bring it to a boil and reduce heat to simmer for about 2 hrs until very tender.
  2. Pick up all meat and set aside. Divide the stock into 16 oz jar and save for later use. In the meantime, soak kelp and wakeme in water until soften.
  3. Next morning, take one can of broth. Add 1L of water. Slice in half onion and add tofu and kelp into the broth. Cook for about 20 minutes on high. Check the doneness of the kelp. Cook longer time if they are still too firm to bite. Add more water if the liquid viporates. Add mung bean sprouts and mushroom and cook for 5 more minutes.
  4. Add wakeme and zucchini towards the end. Adjust seasoning before serve.

The thinly sliced beef is seasoned with soup soy sauce and sautéed before being boiled in water. The other method boils the big chunk of meat with aromatic For Korean beef soups, brisket (양지머리, yangjimeori) is the best cut to use. While the brisket takes longer to cook than some other cuts, the. This tomato soup has a nice flavor, very tropical and savory. Most excitingly, it is a one-pot recipe - so easy to make.

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