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Whole-Meal Rib Soup * (Rsch32 C

Whole-Meal Rib Soup *** (Rsch32 C recipe image
This Vietnamese soup features Sesame seeds; crushed, toas, Beef short ribs; cut into 2, Beef broth, Water. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1743.9
Description
This Vietnamese soup features Sesame seeds; crushed, toas, Beef short ribs; cut into 2, Beef broth, Water. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 tablespoon Sesame seeds; crushed, toas
  • 2 pound Beef short ribs; cut into 2
  • 3 cup Beef broth
  • 6 cup Water
  • 1/3 cup Soy sauce
  • 3 tablespoon Sugar
  • 2 teaspoon Garlic; minced
  • 3 ea Sl Ginger; fresh
  • 1/2 teaspoon Red pepper ; ground (cayenn
  • 4 ea Green onions; tied in a bun
  • 1/4 pound Daikon; peeled, and thinly
  • 1 tablespoon Sesame oil
  • 3 ea Egg
Directions
  1. 1
    I checked the subject list under Asian Cooking, and didn't see any I recognized as this soup.
  2. 2
    I didn't have time to check each one individually, so I hope this doesn't duplicate what you already have.
  3. 3
    This is from the "Sunset Oriental Cookbook".
  4. 4
    Thinly sliced green onion, including tops Prepare sesame seeds;place in a 5-6 qt.
  5. 5
    kettle and add ribs, broth, water, soy, sugar, garlic, ginger,pepper, and whole onions.
  6. 6
    Bring to a boil over med.
  7. 7
    heat;cover, reduce heat, and simmer till beef is tender (2 1/2 -3 hrs.) Lift out ribs, and let cool.
  8. 8
    Lift out and discard ginger and onions.
  9. 9
    Skim and discard fat from broth.
  10. 10
    When ribs are cool, discard bones and fat; then shred meat with fingers.
  11. 11
    Return meat to broth and add daikon.
  12. 12
    Bring to boil over med.
  13. 13
    high heat;cover,reduce heat,and simmer till daikon is tender to > bite (10-15 min.).
  14. 14
    Add oil.
  15. 15
    Gently break eggs, one at a time, into barely simmering broth;
  16. 16
    cover and
  17. 17
    cook just till eggs are softly
  18. 18
    set ( about 2 min.).
  19. 19
    Ladle soup and eggs into individual bowls, and sprinkle sliced onions over top

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1743.9kcal
% Daily Value *
Total Fat 102.6g158%
Saturated Fat 37.7g189%
Cholesterol 796.3mg266%
Sodium 2025.1mg85%
Total Carbohydrate 33.3g12%
Dietary Fiber 3.8g16%
Sugars 22.0g
Protein 159.7g320%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, boiling, broth, bun, cayenn, crushed, cut, daikon, egg, fresh, garlic, ginger, green, ground, minced, oil, onions, peeled, pepper, red
Read it online: https://www.chefs-mate.com/recipe/whole-meal-rib-soup-rsch32-c/