Gluten Free · Main Meals · Recipes · Starters

Asian Beef & Shitake Soup

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Asian Beef & Shitake Soup

This is a quick and easy soup making use of left over roast beef. You can of course use thinly sliced raw beef if you don’t have any leftovers. Low fat, high satisfaction, this has gone to the top of my list of winter warmers.

Equipment required

1 medium deep based saucepan
1 sml bowl

Shopping list for 2-3 people

200g of thinly sliced roast beef
100g Shitake mushrooms
1 onion
1 handful of baby spinach
1 red chilli, deseeded
1 egg
1L of beef stock
1 tbsp of soy sauce
1 tsp of ground ginger and garlic
1 tsp of sesame oil and mirin

Method to the madness

Bring the stock to the boil with the ginger and garlic

Tiny slice the mushrooms and add once the soup is boiling, turn to a medium heat and let the mushrooms cook for about 5 mins

Slice the onion into fine wedges, deseed the chilli and finely dice

Add in the mirin and half the soy, taste for seasoning, add more of the soy is required

Whisk the egg with a small pinch of salt

Turn the heat off, swirl the soup while adding the whisked egg, continue to stir, you should get thin strands of egg

Add in the onions, chilli, spinach and beef

Serve once the beef has warmed through, about a minute or so. ENJOY!

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