Sukiyaki Soup Recipes

Ingredients :

10g dried sliced shiitake mushrooms

100g dried rice vermicelli

2 tsp oil

1 leek, halved and sliced

1 liter chicken stock

1 tsp dashi granules dissolved in 2 cups (500ml) boiling water

125ml soy sauce

2 tbsp mirin

1 1/2 tbsp sugar

100g shredded Chinese cabbage (wom buk)

300g silken firm tofu, cut into 2cm cubes

600g rump steak, thinly sliced

4 spring onions, sliced diagonally

1. Soak the shiitake mushrooms in 1/2 cup (125ml) boiling water for 10 minutes.
2. Place the noodles in a large heatproof bowl, cover with boiling water and leave them to stand for 5 minutes, then drain.
3. Heat the oil in a large saucepan, add the leek and cook over medium heat for 3 minutes, or until softened.
4. Add the chicken stock, dashi broth, soy sauce, mirin, sugar and mushrooms and their soaking liquid.
5. Bring to the boil, then reduce the heat and simmer for 5 minutes.
6. Add the cabbage and simmer for a further 5 minutes.
7. Next, add the tofu and beef, and simmer for 5 minutes, or until the beef is cooked but still tender.
8. Divide the noodles among the serving bowls and ladle on the soup.
9. Serve garnished with the spring onion.

Ready to eat in 30 minutes

Serves 4 - 6

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