Japanese beef soup

Japanese beef soup

Serves

4

Prep Time

0

Cook Time

5

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

Method

  • 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.

Tips

  • Serve sprinkled with fried shallot.
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