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chinese soups home -- beef soups -- thickened soups -- beef vegetable soup

Beef vegetable soup

A beef vegetable soup that can be used as a leftover roast beef soup recipe.

Thickened soups usually contain a lot of finely chopped ingredients. For a new cook, gathering and chopping up so many ingredients can be daunting.

This beef soup recipe has only a few ingredients, it is a good practice dish for perfecting the techniques of chopping ingredients and to thicken the soup using cornstarch or arrowroot powder.

It is a great recycling dish if you use leftover roast beef.

Ingredients
100g beef fillet
50g cabbage mustard
2 dried chinese mushrooms
1/2 stalk spring onion
1500ml soup stock
5 tbsp cornstarch mixture (for thickening)
1 egg white

Seasonings
1 tsp soy sauce
2 tsp sugar
2 tbsp cooking wine
Dash of pepper

1 tbsp cornstarch (for coating the beef fillet)
1 tsp salt
Directions

  1. Chop the beef into tiny cubes (seriously tiny)
  2. Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well
  3. Chop the stems of the cabbage mustard into tiny cubes (seriously tiny)
  4. Soak the dried mushrooms to reconstitute and chop into tiny cubes (get the idea)
  5. Chop the spring onion finely
  6. Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms
  7. Bring to a boil quickly
  8. Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper
  9. Bring everything to a boil again
  10. Thicken the soup with the cornstarch mixture. Do not pour the entire mixture in. Add by the spoonful and stir constantly to mix well
  11. When the soup has thickened to a consistency you like, stop adding
  12. Beat the egg white well
  13. Remove the soup from the stove, serve in a big bowl hot
  14. Drizzle the beaten egg white into the soup, give it a good swirl and serve

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