Japanese Beef Soup
- Prep time 0Min
- Cook time 5Min
- Technique Stew
- Meat Beef
- Cut Blade
- Serves 4
Japanese Beef Soup
Ingredients
- 250 g oyster blade (paper thin slices)
- 1 litre beef stock
- 1 tbsp sweet chilli sauce
- Chinese cooking wine
- 200 g udon noodles
- 100 g button mushrooms, sliced
- 4 spring onions, sliced diagonally
- 1 carrot, cut into very thin sticks
- 2 cup fresh bean sprouts
- 2 tbsp fried shallot
Method
-
Place stock in a large saucepan over moderate heat. Bring to the boil.
-
Reduce heat to simmer and add chilli sauce, cooking wine, noodles, mushrooms, spring onions and carrots. Simmer for 3 minutes until vegetables are just tender.
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Add Shabu Shabu. Remove from heat.
-
Place bean sprouts in large soup bowls. Pour soup over.
Tips:
- Serve sprinkled with fried shallot.
