Really warming and comforting soup. You can use plain water but I like to make a dashi stock for the health benefits and because it's delicious.
Ingredients
- STOCK
- 1 large onion
- 2 stalks green onion, whites only
- 3 cloves garlic, smashed
- 1 dried kombu
- 5g bonito flakes
- SOUP
- 4oz brisket or ribeye, cut into small pieces
- 1 large daikon radish
- 1 tsp salt
- 1 tsp light soy sauce
- 1/2 tsp black pepper
- 2 stalks green onion, greens only
Directions
STOCK
Boil the onions and garlic in about 5 cups of water for about an hour. Cover the pot so you don't lose too much water. Turn off heat and throw the kombu in. Let it sit for about a half hour. Turn on the heat and let it simmer for 10 minutes. Turn off the heat and add a small handful of bonito flakes in the pot. Let it sit for another 20 minutes before using it in the soup. Strain thru 2 fine mesh strainers or a cheese cloth to ensure a clear broth.
SOUP
Blanch the beef to remove impurities and have a cleaner stock. Boil a small pot of water. Add the beef and let it boil for no more than a minute before draining and rinsing.
Peel and cut daikon into 2-3" pieces. Chop the green onions and reserve for garnish.
In a large pot combine the daikon, beef, salt and soy sauce and dashi stock to boil. Simmer for at least 2 hours til beef and daikon is tender. Right before serving throw the green onions into the pot or serving bowl.
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Comments
This is a very Chinese, or rather very Taiwanese soup. It ought to be good. I shall try it.
I LOVE a clear soup. This looks so good!!