BEEF TOFU SOUP RECIPES
KOREAN-INSPIRED BEEF AND TOFU SOUP | COOK SMARTS
The elements in this Korean-inspired soup all come together for a meal that is colorful and totally unique. Tangy and umami flavors balance the spice. Smarts: Gochujang is spicy but also adds sweetness and smokiness that are authentically Korean. Be sure to taste the soup as it simmers and add more Gochujang if you're okay with the heat.
Provided by CookSmarts
Total Time 40 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 15
Steps:
- Heat a wok or Dutch oven with oil over medium heat. Add beef and saute, breaking it apart, until lightly browned, 4 to 6 minutes. Season beef with some salt and pepper as it cooks. Drain off excess oil.
- Add onions, zucchini, mushrooms, and Gochujang (start with the lower amount and add more to taste as the soup cooks). Saute until onions are turning soft, 2 to 3 minutes.
- Add garlic and kimchi and saute for 1 minute more.
- Pour stock, soy sauce, and mirin over vegetables. Bring to a simmer.
- Add tofu to simmering soup and cover. Simmer soup for 10 minutes to let flavors come together.
- When soup is finished, remove from heat and stir in lemon juice. Season with some salt and pepper.
- If rice was made ahead, reheat in the microwave.
- Serve soup with green onions on top and rice on the side. (You can stir rice into the soup at the table or eat them separately.) Add some extra kimchi and / or Gochujang if you’d like. Enjoy!
Nutrition Facts : Calories 488, CarbohydrateContent 52g, CholesterolContent 42mg, FatContent 16g, FiberContent 5g, ProteinContent 35g, SaturatedFatContent 3g, SodiumContent 724mg, SugarContent 10g, TransFatContent 0g
WEST LAKE BEEF SOUP | CHINA SICHUAN FOOD
One of the most popular Chinese humble soup--west lake beef soup
Provided by Elaine
Categories Soup
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 3
Number Of Ingredients 12
Steps:
- Marinate minced beef with salt and cooking wine. Set aside for 10-15 minutes.
- Bring water to boil in a pot and cook the minced beef for 2-3 minutes over high fire (this helps to remove any odd taste of the beef), transfer beef out and separated them by pressing with a scoop.
- In a small bowl, mix 5 tablespoons of cornstarch and 5 tablespoons of water to make water starch. Do not add cornstarch directly in the soup, otherwise you will end up with transparent cornstarch chunks instead of thick soup
- Load another large pot with beef broth; add beef, shiitake mushrooms, tofu and minced ginger. Bring to boil and simmer for around 10 minutes.
- Pour water starch in and cook for another 1 minute. Turn up the fire and drop the egg white slowly using one hand and in the mean time, stir the soup quickly with the other hand.
- Add ground pepper and serve with chopped coriander. Add chopped coriander and mix well before enjoying.
Nutrition Facts : Calories 309 kcal, CarbohydrateContent 14 g, ProteinContent 21 g, FatContent 17 g, SaturatedFatContent 6 g, CholesterolContent 53 mg, SodiumContent 3879 mg, ServingSize 1 serving
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