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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Low Prices on Seaweed Check Out Seaweed on eBay. Fill Your Cart With Color today! 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.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is one of the most popular of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I have loved my whole life.

To begin with this recipe, we must 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 that.

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. Take 1/2 oz dry kelp
  3. Take 1/2 oz dry wakame
  4. Prepare 1/2 pack firm or soft tofu
  5. Make ready 1/2 zucchini
  6. Prepare 4 mushroom
  7. Get 1 cup mung bean sprouts
  8. Take 16 oz broth from beef shank
  9. Get to taste Salt, pepper

Rosemary Roast Duck Leg : 中式套餐. Soup Soup with seaweed and egg 紫菜鸡蛋汤 Tomato soup 番茄汤 Red bean soup 小豆粥 Pear soup 雪梨汤 Dinner 晚餐 New Orleans style grilled chicken wings 奥尔良烤鸡 Fried mixed vegetable 地三鲜 Fried cabbage with garlic and vermicelli 蒜蓉粉丝娃娃菜 Rice 米饭 Diced beef cubes w/ black garlic sauce 黑蒜子牛肉粒

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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