Beef, mushroom and cilantro soup
This beef, mushroom, and cilantro soup combines tender flank steak with earthy shiitake mushrooms and fresh cilantro, creating a warm and nourishing dish. It's an easy-to-prepare recipe that's perfect for cold weather, featuring rich flavors and aromatic elements.
Cook time 15 min
Prep time 15 min
Ingredients:
1/4 cup cornstarch1/4 cup water
8 oz flank steak
1 tsp salt
2 tsp vinegar
1 tsp fish sauce
1 tsp sesame oil
1 tsp white pepper
6 cups chicken soup
10 shiitake mushrooms
3 egg whites
1 tsp coriander leaves
3 scallions
Beef, mushroom, and cilantro soup with scallions is a comforting and flavorful dish that marries tender slices of flank steak with earthy shiitake mushrooms and fresh cilantro. This soup is incredibly nourishing and can be prepared with simple ingredients found in most kitchens. Perfect for cold weather or when you're in need of a warm meal, this soup packs a punch with its intricate flavors and aromatic elements.
Instructions:
- Thinly slice the flank steak into bite-sized pieces.
- In a mixing bowl, combine the steak slices with 1/4 cup cornstarch, 1 tsp salt, and 2 tsp vinegar. Mix well to coat the meat evenly.
- Clean the shiitake mushrooms and slice them thinly.
- Trim and slice the scallions diagonally into 1-inch pieces.
- In a large pot or dutch oven, bring 6 cups of chicken soup to a gentle boil over medium heat.
- Add 1 tsp fish sauce, 1 tsp sesame oil, and 1 tsp white pepper into the boiling chicken soup. Stir to combine.
- Add the coated flank steak slices into the boiling soup, letting them cook for about 3-4 minutes or until the meat is cooked through and tender.
- Add the sliced shiitake mushrooms to the soup. Cook for another 5 minutes, allowing the mushrooms to soften and meld with the flavors of the soup.
- In a separate bowl, lightly beat the 3 egg whites until just blended.
- Slowly drizzle the beaten egg whites into the gently boiling soup while continuously stirring. This will create delicate egg strands throughout the soup.
- Stir in 1 tsp of freshly chopped coriander leaves.
- Taste the soup and adjust the seasoning with more salt or white pepper if needed.
- Ladle the hot soup into serving bowls.
- Garnish with the sliced scallions just before serving for a fresh and vibrant touch.
This Beef, mushroom, and cilantro soup with scallions is a savory and hearty meal that's sure to become a favorite in your household. With tender beef, flavorful mushrooms, and fresh herbs, it’s a well-balanced dish that delivers comfort in every bite. Enjoy it as a standalone dish or pair it with a side of steamed rice for an even more satisfying meal.
Beef, mushroom and cilantro soup FAQ:
Cook the coated flank steak slices in the boiling soup for about 3-4 minutes, or until the meat is cooked through and tender.
Yes, you can substitute shiitake mushrooms with other varieties like cremini or button mushrooms, though the flavor may differ slightly.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
A large pot or Dutch oven is recommended to allow enough space for all the ingredients and to prevent overflow while boiling.
The soup is done when the flank steak is cooked through and tender, typically after 3-4 minutes of cooking, and the shiitake mushrooms have softened after an additional 5 minutes.
Cooking Tips:
- For a richer flavor, you can use beef broth instead of chicken broth.
- Make sure to slice the flank steak very thinly for a quicker cooking time and more tender outcome.
- Feel free to add other vegetables such as bok choy or spinach for added nutrition.
- If you can't find shiitake mushrooms, you can substitute with button mushrooms or portobello mushrooms.
Nutrition Facts
4 ServingsCalories 300kcal
Protein 27g
Carbohydrates 27g
Fiber 0.77g
Sugar 8g
Fat 9g
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