Mixed Mushroom and Beef Soup: A Rich and Nourishing Winter Elixir
Nourishing Winter Tonic: A Delightful Soup Featuring Assorted Mushrooms and Quality Beef
This Mixed Mushroom and Beef Soup is a hearty winter tonic, brimming with a variety of mushrooms for excellent texture and nutrition, complemented by generous portions of high-quality beef, all simmered to a clean and savory perfection. A single bowl will warm you from the inside out, leaving you feeling robust and ready to face any winter chill. It’s a comforting dish that promises both deliciousness and vitality.
Main Ingredients- 2 King oyster mushrooms
- 1 handful of Oyster mushrooms (approx. 50g)
- 2 Shiitake mushrooms
- 1/2 pack Golden Enoki mushrooms (approx. 50g)
- 150g fresh Beef (for soup)
- 1/2 stalk Scallion (green onion)
- 1 fresh Egg
- 6-7 cups Dashi broth (made with kombu, approx. 1.2-1.4L)
- 1 Tbsp Soy sauce for soup (Guk-ganjang)
- Pinch of Salt (to taste)
Beef and Shiitake Marinade- 1/2 Tbsp Soy sauce
- 1 tsp Sugar
- 1/2 Tbsp Minced garlic
- 1 tsp Sesame oil
- Pinch of Black pepper
- 1/2 Tbsp Soy sauce
- 1 tsp Sugar
- 1/2 Tbsp Minced garlic
- 1 tsp Sesame oil
- Pinch of Black pepper
Cooking Instructions
Step 1
First, prepare the mushrooms to enhance the delicious flavor of the soup. Slice the shiitake and king oyster mushrooms into bite-sized pieces, slightly larger than average. For the golden enoki mushrooms, trim the roots and gently separate the strands. Oyster mushrooms can be left whole if small, or torn into smaller pieces if large. Slice the scallion diagonally about 1cm thick and set aside.
Step 2
In a bowl, combine the beef and shiitake mushrooms with the pre-made marinade ingredients (1/2 Tbsp soy sauce, 1 tsp sugar, 1/2 Tbsp minced garlic, 1 tsp sesame oil, and a pinch of black pepper). Gently mix them together and let them marinate for about 10 minutes. Marinating the meat beforehand will make it more tender and enhance its flavor.
Step 3
Heat a pot over medium-high heat and add a little sesame oil. Add the marinated beef and shiitake mushrooms to the pot. Stir-fry until the beef is fully cooked and has a nice brown color. Thoroughly sautéing the beef will contribute to a deeper soup flavor.
Step 4
Pour the prepared kombu dashi broth generously into the pot with the sautéed beef. Bring the broth to a rolling boil over high heat. Once boiling, reduce the heat to medium, cover the pot, and let it simmer gently for about 10 minutes. This simmering process allows the flavors of the ingredients to meld beautifully into the broth.
Step 5
While the broth is simmering, add the prepared king oyster mushrooms to the pot. Bring the soup back to a boil. King oyster mushrooms take a little longer to cook, so adding them first ensures they are tender.
Step 6
Once the soup returns to a boil, add the golden enoki mushrooms and the sliced scallions. Let it simmer for another moment until they are cooked. Then, stir in 1 Tbsp of soy sauce for soup (Guk-ganjang), and season with salt to your preference. Using Guk-ganjang first adds a wonderful umami depth.
Step 7
Now, prepare the egg to make the soup even smoother and richer. In a separate bowl, beat the egg until the stringy bits (chalazae) are removed and the egg is well combined. Removing the chalazae will result in a clearer, less cloudy soup.
Step 8
While the soup is still hot and simmering, slowly drizzle the beaten egg in a circular motion around the edges of the pot. Gently stir the soup as you pour to create delicate ribbons of egg, similar to a simple egg drop soup. Avoid vigorous stirring immediately after adding the egg to allow it to set slightly.
Step 9
Your delicious and clean-tasting Mixed Mushroom and Beef Soup is ready! Enjoy this nutritious and flavorful dish to revitalize your appetite during winter and stay healthy and warm.
