Whole-meal Rib Soup *** (rsch32c) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Sesame seeds, crushed, toas
2 lbs: Beef short ribs, cut into 2
3 cup: Beef broth,
6 cup: Water,
1/3 cup: Soy sauce,
3 tbsp: Sugar,
2 tsp: Garlic, minced
3 each: Sl Ginger, fresh
1/2 tsp: Red pepper, ground (cayenn
4 each: Green onions, tied in a bun
1/4 lbs: Daikon, peeled, and thinly
1 tbsp: Sesame oil,
3 each: Egg,
Directions:
I checked the subject list under Asian Cooking, and didnt see any I
recognized as this soup. I didnt have time to check each one
individually, so I hope this doesnt duplicate what you already have.
This is from the "Sunset Oriental Cookbook". Thinly sliced green
onion, including tops Prepare sesame seeds;place in a 5-6 qt. kettle
and add ribs, broth, water, soy, sugar, garlic, ginger,pepper, and
whole onions. Bring to a boil over med. heat;cover, reduce heat, and
simmer till beef is tender (2 1/2 -3 hrs.) Lift out ribs, and let
cool. Lift out and discard ginger and onions. Skim and discard fat
from broth. When ribs are cool, discard bones and fat; then shred
meat with fingers. Return meat to broth and add daikon. Bring to boil
over med. high heat;cover,reduce heat,and simmer till daikon is
tender to > bite (10-15 min.). Add oil. Gently break eggs, one at a
time, into barely simmering broth;cover and cook just till eggs are
softly set ( about 2 min.). Ladle soup and eggs into individual
bowls, and sprinkle sliced onions over top. Makes 3 or 4 servings. I
hope this helps. I havent had this for a while, and Im waiting for
cool weather. And in Texas, Ive got a ways to wait!!!!! Carla in
Houston RSCH32C FROM:
CARLA COOK (RSCH32C)
Source from luhu.jp
recognized as this soup. I didnt have time to check each one
individually, so I hope this doesnt duplicate what you already have.
This is from the "Sunset Oriental Cookbook". Thinly sliced green
onion, including tops Prepare sesame seeds;place in a 5-6 qt. kettle
and add ribs, broth, water, soy, sugar, garlic, ginger,pepper, and
whole onions. Bring to a boil over med. heat;cover, reduce heat, and
simmer till beef is tender (2 1/2 -3 hrs.) Lift out ribs, and let
cool. Lift out and discard ginger and onions. Skim and discard fat
from broth. When ribs are cool, discard bones and fat; then shred
meat with fingers. Return meat to broth and add daikon. Bring to boil
over med. high heat;cover,reduce heat,and simmer till daikon is
tender to > bite (10-15 min.). Add oil. Gently break eggs, one at a
time, into barely simmering broth;cover and cook just till eggs are
softly set ( about 2 min.). Ladle soup and eggs into individual
bowls, and sprinkle sliced onions over top. Makes 3 or 4 servings. I
hope this helps. I havent had this for a while, and Im waiting for
cool weather. And in Texas, Ive got a ways to wait!!!!! Carla in
Houston RSCH32C FROM:
CARLA COOK (RSCH32C)
Source from luhu.jp