Description
This Beef Soup with Carrots and Radish is a hearty and comforting Asian-inspired dish that features tender beef, sweet carrots, and daikon radish in a flavorful broth. Perfect for a cozy meal on a chilly day!
Ingredients
Scale
Beef Soup:
- 1 1/2 pounds beef shank or stew beef with bone
- 8 cups water
Vegetables:
- 2 large carrots, peeled and cut into thick slices
- 1 large daikon radish, peeled and cut into chunks
- 1 small onion, quartered
- 3 cloves garlic, smashed
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Instructions
- Prepare Beef: In a large pot, add the beef and water. Bring to a boil, then simmer for 10 minutes. Skim off foam.
- Cook Beef: Add onion and garlic, cover, and simmer for 1 to 1.5 hours until beef is tender. Cut beef into pieces.
- Add Vegetables: Return beef to pot. Add carrots and radish, simmer for 25–30 minutes until soft.
- Season and Serve: Stir in soy sauce, sesame oil, salt, and pepper. Remove onion and garlic. Garnish with green onions.
Notes
- For deeper flavor, make the broth a day ahead and refrigerate overnight to remove excess fat.
- This soup pairs well with steamed rice or kimchi for a traditional Korean-inspired meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
