Recipe: Yummy Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes

Delicious, fresh and tasty.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes. Prepare to taste of Salt, pepper. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes step by step. Step-By-Step Instructions Rinse the salt off the seaweeds and cut into desired length.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes At Wild Rice?it is a great pleasure for us to provide you the dishes we humbly recommend. Wild Rice is a blend of all tastes across the Asian Continent?examples include classical Chinese stir-fries?modern Thai spices?and authentic Japanese Sushi. Wild Rice embraces the philosophy of healthy living style. You can have Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you achieve it.

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

  1. It's 1 lb of cooked beef shank, or any cuts.
  2. Prepare 1/2 oz of dry kelp.
  3. You need 1/2 oz of dry wakame.
  4. It's 1/2 pack of firm or soft tofu.
  5. You need 1/2 of zucchini.
  6. You need 4 of mushroom.
  7. It's 1 cup of mung bean sprouts.
  8. It's 16 oz of broth from beef shank.
  9. You need to taste of Salt, pepper.

The variety of choices on the menu at Wild Rice will allow you to pick out your own type of. Drop a spice mix of your choice. Soak seaweed in water to cover. Taiwanese Braised Beef Soup 葱烧牛肉汤 *Spicy.

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

  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..