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

Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, classical beef seaweed soup牛肉海带汤#mommasrecipes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes is something which I’ve loved my entire life.

To get started with this 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 that.

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