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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. One of my favorites. This time, I am going to 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 popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I have loved my entire life.

Eating seaweed soup on their birthday is a Korean tradition. There are two kinds of soup bases are available: beef bone broth and seafood broth. Use your Uber account to order delivery from Ho Ho Chinese Foods in Edmonton. The current rating is on their page on the FSA Website.

To begin with this particular recipe, we must 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 can achieve it.

The ingredients needed to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
  1. Get 1 lb cooked beef shank, or any cuts
  2. Prepare 1/2 oz dry kelp
  3. Take 1/2 oz dry wakame
  4. Prepare 1/2 pack firm or soft tofu
  5. Get 1/2 zucchini
  6. Make ready 4 mushroom
  7. Get 1 cup mung bean sprouts
  8. Make ready 16 oz broth from beef shank
  9. Get to taste Salt, pepper

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Instructions to make Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes:
  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.

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