How to Prepare Appetizing Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes. Eating seaweed soup on their birthday is a Korean tradition. There are two kinds of soup bases are available: beef bone broth and seafood broth. Dried Onion Dried Chilli Beef 干葱豉汁牛肉..

Winter Melon Pork Rib Soup 冬瓜排骨汤. Hot & Spicy Sichuan Soup 麻辣汤. Specially Marinated Pork Chop Noodle In Beef Soup 猪排红牛肉汤面. You can have Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes

1. It's 1 lb of cooked beef shank, or any cuts.
2. Prepare 1/2 oz of dry kelp.
3. You need 1/2 oz of dry wakame.
4. Prepare 1/2 pack of firm or soft tofu.
5. You need 1/2 of zucchini.
6. You need 4 of mushroom.
7. It's 1 cup of mung bean sprouts.
8. You need 16 oz of broth from beef shank.
9. You need to taste of Salt, pepper.

Seaweed Soup with Egg & Shrimp 虾皮紫菜蛋花汤. Preserved Egg in Ginger Sauce 姜汁松花蛋. Peanut with Vinegar & Spinach 陈醋菠菜花生. Beef Spaghetti Bolognese 玉米片配莎莎 Nachos Chips with Salsa 清炒菠菜 Stir-fried Spinach 洋葱炒土豆片 Fried Onion & Potato Slices 玉米胡萝卜大骨汤 Corn & Carrot Pork Bone Soup 紫菜肉丸汤 Seaweed Meatball Soup 白米饭 Steamed Rice 白米饭 Steamed Rice 水果/沙拉 Fruit/Salad 蛋糕/沙拉 Cake/Salad 蛋花汤 Egg & vegetable soup. 蛤蜊汤 Clams soup. 牡蛎汤 Oyster soup. 紫菜汤 Seaweed soup. 酸辣汤 Sweet & sour soup. 馄饨汤 Wonton soup. 猪肠汤 Pork intestine soup. 肉羹汤 Pork thick soup. 鱿鱼汤 Squid soup. 花枝羹 Squid thick soup. 中餐. 海鳝 sea sturgeon. 海蜇皮 salted jelly fish. 海带 kelp,seaweed. 鲍鱼.

Classical Beef Seaweed Soup牛肉海带汤#mommasrecipes instructions

1. Roast 3 lbs beef shank in the oven at 370F for one hour. Transfer it to a stock pot, and fill up the pot with 5L of water. Drop a spice mix of your choice. Bring it to a boil and reduce heat to simmer for about 2 hrs until very tender..
2. Pick up all meat and set aside. Divide the stock into 16 oz jar and save for later use. In the meantime, soak kelp and wakeme in water until soften..
3. Next morning, take one can of broth. Add 1L of water. Slice in half onion and add tofu and kelp into the broth. Cook for about 20 minutes on high. Check the doneness of the kelp. Cook longer time if they are still too firm to bite. Add more water if the liquid viporates. Add mung bean sprouts and mushroom and cook for 5 more minutes..
4. Add wakeme and zucchini towards the end. Adjust seasoning before serve..