Japanese Vegetable Beef Soup

Feb 05

soup

Stanley and I spent the last week of January on the Pacific shores of Baja, Mexico. Since we started our vacation with a stomach virus (silver lining: washboard abs!), breakfast, lunch and dinner were cause for celebration, and indeed we did.

Nightly, we visited a sushi bar that served the most amazing Japanese vegetable soup. I couldn’t get enough! Now that we’re back, I tried to re-create it as best I could. Stan says my version is better. I beg to differ…but this one is really amazing.

Skoog’s Version: Japanese Vegetable Beef Soup 

1 Tbsp vegetable oil
1 lb well-marbled tender beef (sirloin tip, top sirloin or tenderloin), sliced paper thin across the grain, then cut into bite-sized pieces
1/2 medium sweet onion, halved and sliced
2 celery stalks, sliced
2 cloves garlic, thinly sliced
3 green onions, sliced
1 tsp chopped fresh ginger root
1/2 cup chopped fresh shiitake, enoki or button mushrooms
4 cups organic beef broth
4 cups organic Vegetable broth
1/4 cup soy sauce
3 medium carrots, peeled and thinly sliced
6 leaves Chinese cabbage, chopped
1 leaf bok choy, chopped
1/2 cup chopped, fresh cilantro

Prepare all ingredients, set aside. In a medium-sized wok over high heat, drizzle 1 Tbsp vegetable oil and coat wok. Add beef and cook until just brown (do NOT overcook!). Take off heat. Set aside.

Heat 1 Tbsp vegetable oil in a large pot over medium-high heat. Add sweet onion and celery and saute for 4 minutes. Add garlic, green onion ginger root and mushrooms and saute for 3 minutes. Add broth, soy sauce & bring to a boil. Add beef, lower heat, cover and simmer for 20 minutes.

Remove from heat. Add carrots, cabbage, bok choy and cilantro just before serving for a fresh, tender, aromatic and savory spoonful!

 

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