Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I have loved my entire life.
To get started with this recipe, we have to 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 cook it.
The ingredients needed to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
- Make ready 1 lb cooked beef shank, or any cuts
- Get 1/2 oz dry kelp
- Take 1/2 oz dry wakame
- Make ready 1/2 pack firm or soft tofu
- Make ready 1/2 zucchini
- Get 4 mushroom
- Make ready 1 cup mung bean sprouts
- Make ready 16 oz broth from beef shank
- Prepare to taste Salt, pepper
Instructions to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
- 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.
- 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.
- 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.
- Add wakeme and zucchini towards the end. Adjust seasoning before serve.
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