Beef, mushroom and cilantro soup
Discover a flavorful and comforting Beef, Mushroom, and Cilantro Soup with Scallions recipe. Perfectly seasoned with a blend of salt, vinegar, fish sauce, and sesame oil, this hearty soup features tender flank steak, savory shiitake mushrooms, and aromatic coriander, all brought together in a rich chicken broth. Elevate the dish with egg whites for added texture and fresh scallions for a vibrant finish. Ideal for a cozy night in or an impressive starter, this soup is sure to delight your taste buds.
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.
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.
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.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 27g
Carbohydrates 27g
Fiber 0.77g
Sugar 8g
Fat 9g
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