May 7, 2009
Healthy Vegetable Beef Soup
- 1/2 lb beef, thinly sliced
- 3 dried Chinese mushrooms, soaked in hot water for 30 minutes, destemmed and caps minced
- 6 cups chicken stock
- 3 scallions, minced
- 1 garlic clove, minced
- 1 small can bamboo shoots, drained, sliced thin
- 2 tomatoes, peeled, diced
- 2 tbsp soy sauce
- 1/2 tsp turbinado sugar
- 1 chili, seeded, minced
- 1 egg, beaten lightly.
- sea salt and white pepper
- Bring the stock to a boil and add the beef and mushrooms. Simmer for 4 minutes.
- Add the scallions, bamboo, and tomatoes. Simmer another 4 minutes.
- Turn off the heat, and while stirring add the egg.
- Add the garlic, soy sauce, chili, and then season to taste.
- Serve.
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