If you are looking for an interesting soup that’s healthy, but still full of flavor then you’ll love this Japanese beef, shitake mushroom, tofu and noodle soup.
The broth in this soup gives the soup such a strong meaty flavor that you don’t actually have to use much beef in the actual soup, and can fill it up with healthier ingredients like mushrooms and tofu instead, which as also much more affordable.
Japanese Beef, Tofu and Noodle Soup recipe adapted from Noodles by Murdoch Test Kitchen Staff
Serves 4 -6
- 10g (1/4 oz) dried sliced shiitake mushrooms
- 100 g (3 ½ oz) dried rice vermicelli
- 2 tsp oil
- 1 leek, halved and sliced
- 1 L (4 cups) chicken stock
- 1 tsp dashi granules dissolved in 500 ml (2 cups) boiling water
- 125 ml (1/2 cup) soy sauce
- 2 Tsp mirin
- 1 ½ Tsp sugar
- 90 g (2 cups) shredded chinese cabbage (wong bok)
- 1/2 cup frozen peas (optional)
- 1/4 cup shredded carrot (optional)
- 300 g (10 ½ oz) silken firm tofu, cut into 2 cm (3/4 in) cubes
- 600 g (1 lb 5 oz) rump steak, thinly sliced
- 4 spring onions (scallions), sliced on the diagonal
Soak the shiitake mushrooms in 125ml (1/2 cup) boiling water for 10 minutes.
Soak the vermicelli in boiling water for 5-7 minutes, or until soft. Drain the noodles.
Heat the oil in a large saucepan, add the leek and cook over medium heat for 3 minutes, or until softened.
Add the chicken stock, dashi broth, soy sauce, mirin, sugar, and mushrooms and their soaking liquid. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Add the cabbage and simmer for a further 5 minutes. Next, add the peas, carrot, tofu and beef and simmer for 5 minutes, or until the beef is cooked but still tender. Divide the noodles among the serving bowls and ladle in the soup. Serve garnished with the spring onion slices.