Ingredients
Method
Veggie stock
- Cut the radish into slices (I used three slices) and cut off the skin. Cut the slices into half. Soup ingredients on a table
- Add all of the stock ingredients into the pot, even the skin from the radish. Bring to a slow boil and boil for twenty minutes. While the stock is boiling, use a skimmer skim off the foam that comes to the top. After twenty minutes, turn off the heat and let the stock cool down. Stockpot with the veggie stock ingredients in the pot
PREPARATION FOR THE SOUP
- Bean Sprouts: Remove most of the heads and roots. Wash the bean sprouts and soak them in cold water. Cleaned bean sprouts soaking in a bowl of water
- Cut the radish left from making the stock into big pieces. Also, cut up the leftover mushrooms. Prepared vegetable ingredients
- For the meat: Cut into 1/4 inch cubes. Put into a large bowl and cover with water. Let sit covered for 1 hour. Pour off the water and rinse. Drain.
Make the soup.
- To your pot on high heat, add 1 Tablespoon oil: the mushrooms, meat, green onions. Cook until the meat is brown. Add 2 cups veggie stock and red pepper flakes. Boil until the liquid is almost gone. Diced beef in a pot after boiling.
- Add 6 cups of veggie stock, salt, soy sauce, and bean sprouts. Bring to a boil and cook for 3 minutes. Check for seasoning. Add the radish and bring to a boil.
- The soup is now ready to serve.
