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

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I’ve loved my whole life.

Eating seaweed soup on their birthday is a Korean tradition. There are two kinds of soup bases are available: beef bone broth and seafood broth. We can use carrot,mushroom,burdock root(우엉 ),green onion,green pepper etc as the ingredients.

To get started with this recipe, we must 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 can achieve that.

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

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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.

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