Japanese beef soup

Serves

Prep Time

Cook Time

Ingredients

250 g oyster blade (paper thin slices)

1 litre beef stock

1 tbsp sweet chilli sauce

Chinese cooking wine

200 g udon noodles

100 g button mushrooms, sliced

4 spring onions, sliced diagonally

1 carrot, cut into very thin sticks

2 cup fresh bean sprouts

2 tbsp fried shallot

Place stock in a large saucepan over moderate heat. Bring to the boil.
Reduce heat to simmer and add chilli sauce, cooking wine, noodles, mushrooms, spring onions and carrots. Simmer for 3 minutes until vegetables are just tender.
Add Shabu Shabu. Remove from heat.
Place bean sprouts in large soup bowls. Pour soup over.