BEEF AND VEGETABLE SOUP

BEEF AND VEGETABLE SOUP

BEEF AND VEGETABLE SOUP

This is a lovely soup with crispy vegetables and tasty pieces of beef. The combination of crispy shredded vegetables and the highly seasoned beef is wonderful and the further addition of chilli pepper just makes for a great dish.

 

Ingredients | Serves 4

 For the Beef:

  • 200g fillet of beef thinly sliced 

  • 60ml soy sauce 

  • 1 tablespoon sake

  • 1 tablespoon mirin 

  • 1 teaspoon caster sugar 

  • Ground black pepper - to season 

For the soup:

  • 50g carrot 

  • 70g celery 

  • 20g watercress 

  • 20g fresh ginger 

  • 1 litres dashi stock 

  • Salt - to season 

  • Chilli pepper - to taste 

SHOP THE LOOK

Method

  1. To marinate the beef: cut the thinly sliced beef into 4-5cm long strips, place in a bowl and add the soy sauce, sake, mirin and sugar. Mix together and season with pepper. Set aside to marinate for 10 minutes. 

  2. To make the soup: chop the carrots into julienne strips 6cm long.

  3. Remove any stringy parts from the celery and chop into similar sized julienne.

  4. Trim the stems from the watercress and divide into four.

  5. Peel and slice the fresh ginger into fine julienne.

  6. Put the dashi stock into a large saucepan over a medium heat. Once it has come to a boil, add the beef and the marinade. Skim off any scum that forms on the surface.

  7. Add the carrots, celery, ginger, watercress in this order then add salt to season. Gently boil for a few minutes, taking care not to let vegetables overcook - they should be still quite crispy when you serve them.

  8. Serve the soup with chilli powder sprinkled on top.

 
 
Recipe from p37 from Everyday Harumi

Recipe from p37 from Everyday Harumi

 
Nihal Shah