Spring’s Fragrant Delight: Clear and Deep Beef and Nasturtium Soup
A Symphony of Spring Flavors! Crafting a Clear and Hearty Beef and Nasturtium Soup
Today, we’re venturing beyond the typical nasturtium soybean paste stew to create a soothing, clear soup: Beef and Nasturtium Soup. This recipe uses fresh spring nasturtiums to create a comforting dish that gently warms the soul. 🙂
Main Ingredients- Beef (brisket or flank steak recommended) 250g
- Fresh nasturtiums 300g
- 1 stalk of green onion
Cooking Instructions
Step 1
To begin this delightful Beef and Nasturtium Soup, let’s prepare the beef. Soak the beef (brisket or flank steak are good choices) in cold water for 30 minutes to remove any blood. This step is crucial for a clear and deeply flavored broth.
Step 2
The green onion will add a beautiful color and refreshing taste to the soup. Slice it diagonally into bite-sized pieces. Slicing them not too thinly will provide a pleasant texture.
Step 3
Nasturtiums, a star of spring greens, require thorough cleaning. Trim away any yellow leaves or tough stems. Rinse them multiple times under running water until no grit remains, especially around the roots, to ensure a pure soup flavor.
Step 4
After soaking the beef to remove blood, rinse it again under cold water and cut it into 4 portions. Place the prepared beef into a pot to start simmering.
Step 5
Add 1,600ml (about 8 cups) of fresh water, ensuring the beef is well covered. Bring it to a boil over high heat initially to extract the delicious flavors from the beef into the broth.
Step 6
Once the water begins to boil, skim off any foam that rises to the surface. This is a key technique for a clear broth. Then, add the 3 pieces of dried kelp for umami and 1 tablespoon of minced garlic for aroma. Reduce the heat to medium-low and simmer for an additional 30 minutes to develop a deep, rich broth.
Step 7
After simmering for 30 minutes, remove the kelp from the pot. Boiling kelp for too long can impart a bitter taste; you can save it for other dishes. Now, add the thoroughly cleaned nasturtiums and 3 tablespoons of soy sauce for soup to season the broth.
Step 8
Shred the pre-cooked beef along the grain into bite-sized pieces and add it back to the pot. Shredding the beef this way enhances its texture and allows its flavor to meld beautifully with the soup.
Step 9
Finally, add the pre-sliced green onions. Season with 1/2 tablespoon of salt to taste (adjust soy sauce or salt as needed according to your preference). Simmer for another 5 minutes to allow all the flavors to meld together. Your clear and delicious Beef and Nasturtium Soup, bursting with spring fragrance, is now complete! Enjoy it with a warm bowl of rice.
