Looking for a soul-soothing meal that’s both hearty and delicately flavored? Beef Soup with Carrots and Radish is your answer! Imagine rich, tender beef shank simmered to perfection alongside sweet carrots and peppery daikon radish, all swimming in a crystal-clear broth that feels like an all-day hug. This classic Asian-inspired soup is perfect for chilly nights or whenever you crave something nourishing yet bright. With its colorful medley of veggies and invigorating aroma, Beef Soup with Carrots and Radish easily earns a spot among comfort food favorites.
Ingredients You’ll Need
This comforting soup is wonderfully straightforward, but every ingredient plays a starring role in bringing out the best flavors, textures, and colors. Let’s take a closer look at what goes into making your Beef Soup with Carrots and Radish shine.
- Beef shank or stew meat (1 1/2 pounds): Choose meaty cuts with some bone or connective tissue—they create a richer, more flavorful broth.
- Water (8 cups): Filtered or clean tap water helps keep the broth tasting pure and clean.
- Onion (1 small, halved): Adds a subtle sweetness and helps round out the savory flavors of the soup.
- Garlic (3 cloves, smashed): Brings a gentle aromatic note that infuses the broth without overpowering it.
- Fresh ginger (1-inch piece, sliced): Gives the soup its signature warm, peppery lift and aids digestion too!
- Carrots (2 medium, peeled and cut into thick rounds): Offer vibrant color and a natural sweetness that balances the beefiness beautifully.
- Daikon radish (1 medium, peeled and cut into thick rounds): This root vegetable soaks up the flavors and brings a subtle pepperiness that distinguishes the dish.
- Soy sauce (1 tablespoon): A splash at the end adds depth and an irresistible umami character.
- Salt (1 teaspoon, or to taste): Season thoughtfully, tasting as you go to bring out all the flavors.
- Black pepper (1/2 teaspoon): Adds the right pop of spice to complement the gentle broth.
- Green onions (2, sliced): A classic finishing touch for fresh color and a hint of sharpness.
- Chopped cilantro (for garnish, optional): Provides brightness and an herby punch if you like a zesty finish.
How to Make Beef Soup with Carrots and Radish
Step 1: Start the Broth
Begin by placing your beef shank or stew meat into a large soup pot with the 8 cups of water. Bring it to a lively boil over high heat. As the broth heats up, you’ll notice some foam gathering on the surface—this is normal and actually makes for a clearer soup if you remove it. Skim away the foam diligently for a pristine, inviting broth as the foundation for your Beef Soup with Carrots and Radish.
Step 2: Add Aromatics and Simmer
Once the foam is gone, introduce the halved onion, smashed garlic, and sliced ginger to the pot. These aromatics will infuse their essence right into the bubbling liquid. Lower the heat to a gentle simmer and let the pot work its magic for about 1 1/2 to 2 hours, partially covered. During this time, the beef softens and the broth becomes wonderfully fragrant.
Step 3: Remove Spent Aromatics
After the beef is tender, it’s time to fish out the onion, garlic, and ginger. By now, they’ve given everything they have to the broth. Removing them results in a cleaner look and a smooth, drinkable soup.
Step 4: Add Carrots and Radish
Drop in the thick rounds of carrots and daikon radish. Simmer everything for another 20 to 25 minutes—long enough for the veggies to soften and absorb the beefy, aromatic broth, but not so long that they fall apart. This step ensures every bowl of Beef Soup with Carrots and Radish has a lovely balance of textures.
Step 5: Season and Finish
Once the vegetables are fork-tender but still intact, stir in the soy sauce, salt, and black pepper. Taste the broth at this point—adjust the seasoning until it reaches that perfect savory note. When satisfied, your Beef Soup with Carrots and Radish is ready to serve steaming hot.
How to Serve Beef Soup with Carrots and Radish
Garnishes
Scatter sliced green onions and fresh cilantro over each bowl right before serving. These cooling, green flecks not only look gorgeous against the golden broth but also offer a lively, fragrant finish. If cilantro isn’t your thing, simply use extra green onions or even a twist of freshly ground pepper for added punch.
Side Dishes
This soup is wonderfully satisfying on its own, but it pairs perfectly with steamy bowls of jasmine or sticky rice. A side of pickled vegetables brings a refreshing contrast, or you can slip in some noodles for those extra-hungry days. Light kimchi, crusty bread, or even a fresh salad can round out the meal beautifully and make it truly comforting.
Creative Ways to Present
If you want to jazz up your Beef Soup with Carrots and Radish for guests, serve it in individual stone bowls or deep ramen cups. Add a sprinkle of toasted sesame seeds for nutty flavor, or drizzle a few drops of sesame oil for extra aroma. For a rustic look, ladle the soup family-style into a big pot at the table and let everyone serve themselves—sharing makes this warming dish even cozier.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Soup with Carrots and Radish keeps beautifully in the fridge for up to three days. Let the soup cool to room temperature before transferring it to airtight containers. The flavors deepen overnight, making it even more delicious the next day!
Freezing
If you’d like to stash some away for a rainy day, this soup freezes very well. Cool the soup completely, portion it into freezer-safe containers (leave a little room for expansion), and freeze for up to three months. Thaw in the fridge overnight before reheating for the best texture.
Reheating
To reheat, simply pour the soup into a pot and warm over medium-low heat until hot, stirring gently. If the broth has thickened or reduced too much in the fridge, add a splash of water or stock to reach your desired consistency. Stir in fresh green onions before serving for that just-made freshness.
FAQs
Can I use another cut of beef instead of shank or stew meat?
Absolutely! While shank and stew meat are favored for their collagen and yield a silkier broth, you can also use brisket or short ribs. Just look for cuts with some connective tissue to help enrich the soup.
What if I can’t find daikon radish?
No daikon on hand? Try substituting with turnips or even regular red radishes—though the taste and texture will be slightly different, the result will still be delicious and seasonal.
Do I need to sear the beef first?
It’s not strictly necessary, but searing the beef before simmering creates extra depth of flavor. If you’re not in a hurry, give your beef a quick browning in the pot before adding water for a rich, savory background note in your Beef Soup with Carrots and Radish.
Can I make this in an Instant Pot or pressure cooker?
You sure can! Brown the beef on the sauté function, add the water and aromatics, then cook on high pressure for about 35 minutes. Let the pressure naturally release, then proceed with adding the vegetables as in the stovetop version.
Is Beef Soup with Carrots and Radish gluten-free?
Yes, it is, as long as you use gluten-free soy sauce (sometimes labeled as tamari). All the other ingredients are naturally gluten-free, making it a great option for those with dietary restrictions.
Final Thoughts
If you’ve never tried Beef Soup with Carrots and Radish, you’re truly in for a treat. With minimal prep and such rewarding flavors, it’s a dish you’ll find yourself craving again and again. Gather your ingredients, simmer a big pot, and let the wholesome aroma fill your kitchen. Here’s to comfort in every spoonful—enjoy!
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Beef Soup with Carrots and Radish Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Beef Soup with Carrots and Radish is a comforting and flavorful Asian-inspired dish that is perfect for a cozy meal. The tender beef, along with the hearty vegetables and aromatic broth, make this soup a satisfying and nourishing option.
Ingredients
Beef Soup:
- 1 1/2 pounds beef shank or stew meat, cut into large chunks
- 8 cups water
- 1 small onion, halved
- 3 cloves garlic, smashed
- 1-inch piece fresh ginger, sliced
Vegetables:
- 2 medium carrots, peeled and cut into thick rounds
- 1 medium daikon radish, peeled and cut into thick rounds
Seasonings and Garnish:
- 1 tablespoon soy sauce
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 2 green onions, sliced
- Chopped cilantro for garnish (optional)
Instructions
- Prepare the Beef: Place beef and water in a large soup pot and bring to a boil. Skim off any foam that rises to the top.
- Add Aromatics: Add the onion, garlic, and ginger. Simmer gently for 1 1/2 to 2 hours, until the beef is tender.
- Cook Vegetables: Remove onion, garlic, and ginger. Add carrots and daikon radish to the broth and simmer for another 20 to 25 minutes.
- Season and Serve: Stir in soy sauce, salt, and pepper. Adjust seasoning as needed. Serve hot, topped with green onions and cilantro.
Notes
- For deeper flavor, sear the beef before simmering.
- This soup keeps well and is often even better the next day.
- Can be served with rice or noodles.
- Substitute daikon with turnips if unavailable.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
