Wednesday, 13 January 2016

Oriental Beef and Vegetable Soup

Oriental Beef and Vegetable Soup

A soup with vegetables, thin slices of beef and rice sticks in a chicken broth.
2 servings
Preparation 10 min 
Cooking 10 min
400 calories per serving 


1/2 tbspcanola oil8 mL
1/2shallots, finely chopped 20 g
1 clovegarlic, minced 
1/2 tbspgingerroot, grated7 g
1/2dried chili peppers, minced 0.4 g
2 cupschicken broth500 mL
1 cupwater 250 mL
1 tbspfish sauce (nam pla) 15 mL
1 pinchsalt [optional]0.1 g
 ground pepper to taste  
160 gbeef for Chinese fondue  
80 grice sticks 
1carrots, grated100 g
1green onions/scallions, thinly sliced15 g
4button (white) mushrooms, thinly sliced55 g
1 1/2 cupsoybean sprouts100 g

Before you start

Individual 500 ml (2 cups) serving bowls are needed.


  1. Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3 min. Add the garlic, ginger and chili pepper. Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, then lower the heat and simmer a few minutes. Adjust the seasoning. Add the meat slices, warm up the meat broth 1 min, then take the saucepan off the heat.
  2. Meanwhile, cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain in a colander, then rinse and drain again. Set aside.
  3. Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms. Portion out the vegetables into individual serving bowls. Add the soybean sprouts and cooked rice sticks. Pour in the hot broth and serve.

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