This warming soup with Korean flavors will fill you up with protein from each beef and tofu, a outstanding quantity of cabbage and mushrooms, plus supporting brown rice and a sprout-scallion topping. Better of all, they simmer in a perky brew with a nuanced spice taste from gochugaru pepper flakes. —America’s Take a look at Kitchen
Beef, Cabbage, and Tofu Soup FAQs
If gochugaru is unavailable, a mixture of 1 tablespoon ancho chile powder and a pinch of cayenne pepper for each 1 tablespoon gochugaru is an effective substitute. For a milder soup, use the lesser quantity of gochugaru.
Sirloin steak ideas are often known as flap meat. It may be offered as complete steaks, cubes, and strips. The parents at America’s Take a look at Kitchen favor to purchase complete steaks and minimize them themselves for this dish.
- 14 ounces agency tofu, minimize into 1/2-inch (12-mm) items
- 8 ounces sirloin steak ideas, trimmed and minimize into 1/2-inch (12-mm) items
- 2 tablespoons garlic oil, divided
- 1 tablespoon grated contemporary ginger
- 1 to three tablespoons gochugaru
- 4 cups store-bought or home made beef broth
- 3 cups water
- 1/4 cup long-grain brown rice, rinsed
- 1 tablespoon fish sauce, plus further as wanted
- 1/2 small head (12 ounces) napa cabbage, cored and minimize into 2-inch (5-cm) items
- 1 pound shiitake mushrooms, stemmed and thinly sliced
- 1 cup (2 ounces) bean sprouts
- 4 scallions, inexperienced components solely, sliced skinny and on a bias
- 1 tablespoon toasted sesame oil, divided
- 1/4 cup unseasoned rice vinegar
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Line a rimmed baking sheet with paper towel. Unfold the tofu in a single layer on the paper towel and let drain for 20 minutes. Pat beef dry with paper towels.
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In a Dutch oven over medium-high warmth, heat 1 tablespoon oil till simply smoking. Brown beef nicely on all sides, 5 to 7 minutes, then switch to a bowl.
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In the identical Dutch oven, mix remaining 1 tablespoon oil, ginger, and gochugaru and cook dinner over medium warmth till aromatic, 30 to 60 seconds. Stir in broth and water, scraping up any browned bits.
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Stir in beef and any accrued juices, rice, and fish sauce and convey to simmer. Cowl, cut back warmth to medium-low, and cook dinner till beef and rice are tender, 45 to 55 minutes.
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Stir in cabbage and mushrooms, return to simmer, and cook dinner, uncovered, till greens are tender, about 5 minutes extra.
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In the meantime, in a small bowl, toss bean sprouts, scallions, and 1 teaspoon sesame oil collectively.
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Take away the soup from the warmth and stir in tofu, vinegar, and remaining 2 teaspoons sesame oil. Season with further fish sauce to style. Prime particular person parts evenly with bean sprout combination. Serve.
Serving: 1 portionEnergy: 258 kcalCarbohydrates: 18 gProtein: 20 gFats: 12 gSaturated Fats: 2 gMonounsaturated Fats: 6 gTrans Fats: 1 gLdl cholesterol: 23 mgSodium: 900 mgFiber: 5 gSugar: 4 g
Vitamin data is mechanically calculated, so ought to solely be used as an approximation.
Recipe © 2021 America’s Take a look at Kitchen. Photograph © 2021 America’s Take a look at Kitchen. All rights reserved.
Recipe Testers’ Critiques
There’s a severe dose of umami taste on this beef, cabbage, and tofu soup! Tender beef and crunchy cabbage grace the delectable broth. And the rice provides this dish a homey taste that makes it style prefer it has been simmering for hours. Filling tofu and mushrooms make this extra of a meal reasonably than a bowl of soup. Don’t skip the sprouts and scallions. My recommendation is to take it a step additional and add a squeeze of lime.
This broth is paying homage to sizzling and bitter soup. The amount of shiitake could appear lavish, however they’re the perfect half moreover the broth. With various tolerances for warmth in our family, I used the smallest quantity of spice known as for. Like sizzling and bitter, will probably be glorious on a sore throat. I added chopped cilantro and extra inexperienced onions on the finish when reheating.
