Asian Vegetable Beef Soup
Asian Vegetable-Beef Soup is sure to warm you up on a brisk autumn evening.
Things to know:
The recipe calls for Shaoxing Wine. What is that?
Shaoxing wine (alternatively spelled Shaohsing, Hsiaohsing, or Shaoshing) is a variety of Chinese Huangjiu (“yellow wine”) made by fermenting glutinous rice, water, and wheat-based yeast. It is produced in Shaoxing, in the Zhejiang of eastern China, and is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia.
Should I use sesame oil or toasted sesame oil?
Sesame oil (untoasted) is a neutral, light-colored cooking oil with a high smoke point, ideal for stir-frying and deep-frying. Toasted sesame oil, made from roasted seeds, is a dark, amber-colored finishing oil with an intense, nutty flavor used strictly for seasoning.
Regular (Untoasted) Sesame Oil: Use this for shallow frying, deep-frying (like tempura), and general roasting or sautéing. It is generally more expensive than neutral oils like vegetable or canola, making it a specialty pantry option.
Toasted Sesame Oil: Use this as a flavor enhancer. A few drops or a light drizzle is excellent over finished dishes like fried rice, ramen, noodle soups, and steamed vegetables. It is also a staple ingredient in salad dressings and dipping sauces (such as those for dumplings).
So to make a short story long, toasted sesame oil is the best choice for this dish.
Why add MSG?
MSG (Monosodium Glutamate) is a flavor enhancer that supercharges the savory, “umami” flavor in food. It is most effectively used in savory dishes like meats, soups, stews, and vegetables by sprinkling it sparingly—generally around 1/8 teaspoon per 500 grams of food—much like you would use salt.
Don’t over do it though, a little goes a long way. Using too much can result in an off or “processed” metallic taste
Ingredients:
3 lbs beef stew meat, cut into 1-inch cubes
3 T avocado oil
4 cups beef broth
1/2 cup Shaoxing Wine
1/2 cup soy sauce
8 green onions, chopped
2 T brown sugar
6 garlic cloves, minced
2 T minced fresh gingerroot
1 T sesame oil
1 t white pepper
1/4 t cayenne pepper
1 T MSG
1 1/2 cups sliced fresh mushrooms
1 can straw mushrooms, drained and chopped
1 1/2 cups julienned carrots
2 cup sliced bok choy
1 1/2 cups uncooked long grain rice
Chive blossoms, optional
1. In a large saucepan, brown meat in oil on all sides; drain. Add the water, broth, Shaoxing Wine, soy sauce, onions, brown sugar, garlic, ginger, sesame oil, MSG, and cayenne. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Stir in the mushrooms, carrots and bok choy; cover and simmer 20-30 minutes longer or until vegetables are tender. Meanwhile, cook rice according to package directions.
3. Divide rice among 6 soup bowls, 3/4 cup in each; top each with 1 cup soup. Garnish with chive blossoms if desired. ENJOY!
Equipment used:
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