Japanese Beef and Rice Soup
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Ingredients
- 7cups beef bone broth (see recipe)
- 10 to 12ounces shredded cooked beef short ribs (from making broth, or use 1 pound shredded braised beef)
- 1teaspoon finely grated fresh ginger
- 3½ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1½ cups)
- 1cup cooked brown rice
- ½cup nori crinkles (or slice up toasted nori sheets into ½-inch squares)
- 2tablespoons tamari
- Juice of ½ lemon
- 1bunch scallions, white and pale green parts only, thinly sliced (about ½ cup)
Nutritional analysis per serving (8 servings)
194 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 7 grams protein; 307 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.
Private Notes
Comments
Excellent recipes, very easy to make, delicious , and you can add other greens , too.Don't throw away the mushroom stems- they can be added to the next pot of broth when you are making it. They add a very earthy flavour to the broth. I personally like the dark green parts of scallions, as well as the white and pale green parts; use everything- I try not to waste any food. Cilantro is also a great substitute for scallions.
Swiss chard worked great. I also sliced up a hard boiled egg for a little extra protein.
I made the beef stock according to the recipe and then made this soup the day after. I found the lemon juice was initially too strong (half a lemon of what size?), but the flavor receded a bit with adequate salt (which is also not mentioned in the recipe, but is essential; add it after the Tamari or soy sauce). I also added a bit of white pepper, and more nori since it was lacking a bit of umami. Some furikake also helped. I used pearled barley instead of rice, and added more of it.
Only add one sheet of seaweed otherwise too fishy
I made the beef stock according to the recipe and then made this soup the day after. I found the lemon juice was initially too strong (half a lemon of what size?), but the flavor receded a bit with adequate salt (which is also not mentioned in the recipe, but is essential; add it after the Tamari or soy sauce). I also added a bit of white pepper, and more nori since it was lacking a bit of umami. Some furikake also helped. I used pearled barley instead of rice, and added more of it.
So I made this with sautéed minced beef together with onion and garlic, add chopped small tomatoes, dash of coriander, dash of paprika, omit the nori, add Japanese soy sauce, sugar, a little bit of powdered beef broth and fish sauce. As the items in my pantry were incomplete to make this original recipe, so I changed accordingly. Next I hope to make the original recipe entirely.
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