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
Scale
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
