Japanese Beef And Rice Soup Recipes

Steps:

• Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes.
• Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer.
• Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired.

Steps:

• Heat oil in a stock pot over medium heat and cook and stir steak until it begins to brown, about 2 minutes; season with onion powder and garlic powder. Stir chopped onion into steak mixture; cook and stir until onion is translucent, about 3 minutes.
• Stir beef broth, brown sugar, soy sauce, ginger, and sriracha sauce into beef mixture; bring to a rolling boil. Reduce mixture to a simmer, and stir in rice noodles, carrots, cabbage, green bell pepper, red bell pepper, and celery; cover and simmer on low, stirring occasionally, until rice noodles are tender, about 8 minutes.

Steps:

• In a frypan, let the oil get hot; cook meat (in batches if necessry) until browned on all sides; drain off fat.
• Add to a 4-6 quart slow-cooker: squash, carrots, onions, garlic, thyme, and basil.
• Place meat on top of vegetables.
• Pour in broth and wine Cover and cook on LOW for 7-10 hours.
• Add in spinach and rice; cover and cook 5-10 minutes or until rice is tender.

Steps:

• In a large nonstick skillet over medium-high heat, sear meat until nicely browned on one side, about 5 minutes. Transfer chunks to a medium-size casserole.
• Add stock to the skillet, and cook over high heat, stirring and scraping until all the solids are integrated into the liquid. Pour into the casserole with soy sauce, mirin, ginger and a couple of grindings of pepper. Peel lemon, and add peel to the mixture. Juice lemon.
• Cover, and cook on top of stove (or in a 350-degree oven), maintaining a steady simmer. Stir after 30 minutes. Then check meat every 15 minutes.
• When meat is nearly tender, about 45 minutes, stir in squash and continue to cook until squash is tender but not mushy, about 15 to 20 minutes. Add salt if necessary, then stir in lemon juice. Serve.