Hearty Beef and Napa Cabbage Soup
Napa Cabbage and Beef Soup: A Deeply Flavorful Broth
This Beef and Napa Cabbage Soup is a comforting and deeply flavorful dish, perfect for warming you up. The secret lies in simmering it slowly to develop a rich, savory broth that highlights the sweetness of the cabbage and the umami of the beef. Enjoy this simple yet profoundly satisfying soup.
Ingredients- 100g beef (stewing cut), thinly sliced
- 100g napa cabbage, cut into 2-3 cm pieces
- 1L water
- 1/2 stalk green onion, chopped
- 4 cloves garlic, thinly sliced
- 1 tsp salt (or to taste)
- 1/3 tsp black pepper
- 1 tsp cooking wine (e.g., mirin or sake)
Cooking Instructions
Step 1
Let’s gather all the necessary ingredients to prepare a delicious Beef and Napa Cabbage Soup. Fresh ingredients are key to a great taste!
Step 2
To ensure a clean and less gamey flavor, it’s important to remove the blood from the beef. Soak the beef in cold water for about 30 minutes to an hour. This step will help create a clearer broth and enhance its overall taste.
Step 3
Prepare the vegetables. Cut the napa cabbage into bite-sized pieces, about 2 to 3 cm each. Thinly slice the garlic cloves into about 0.5 cm thickness. Chop the green onion finely; this will add a fresh aroma and color to the soup.
Step 4
Now, let’s start building the flavor. In a pot, add 1 liter of water and the drained beef. Bring it to a boil over high heat. Once it starts to boil, skim off any impurities that rise to the surface. Reduce the heat to medium, add 1 teaspoon of cooking wine to help tenderize the beef and reduce any odors, and let it simmer gently.
Step 5
Allow the soup to simmer slowly over low to medium-low heat for 50 minutes. This slow simmering process is crucial for extracting the deep, savory flavor from the beef and infusing it into the broth. Be patient; this step is key to a rich soup.
Step 6
Once the beef is tender from simmering, carefully remove it from the pot. Let it cool slightly at room temperature, then shred it into bite-sized pieces with your hands. Shredding the beef allows it to absorb more flavor from the broth.
Step 7
Add the shredded beef and the cut napa cabbage back into the pot. Bring the soup to a lively boil. Once it boils again, taste the broth and season with salt and pepper to your preference. It’s best to season gradually rather than all at once.
Step 8
Now, let’s add an aromatic element. Toss in the sliced garlic and bring the soup back to a gentle simmer. Let it cook for a few more minutes, allowing the subtle aroma of the garlic to meld with the broth, adding another layer of complexity.
Step 9
Continue to cook for about 10 more minutes, or until the napa cabbage is completely tender and soft. This will ensure the cabbage is fully cooked and the flavors have melded beautifully. Your delicious Beef and Napa Cabbage Soup is now ready to be enjoyed!
