Whole-meal rib soup *** (rsch32c)

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Sesame seeds; crushed, toas
2 pounds Beef short ribs; cut into 2
3 cups Beef broth
6 cups Water
⅓ cup Soy sauce
3 tablespoons Sugar
2 teaspoons Garlic; minced
3 eaches Sl Ginger; fresh
½ teaspoon Red pepper ; ground (cayenn
4 eaches Green onions; tied in a bun
¼ pounds Daikon; peeled, and thinly
1 tablespoon Sesame oil
3 eaches Egg

Directions

I checked the subject list under Asian Cooking, and didn't see any I recognized as this soup. I didn't have time to check each one individually, so I hope this doesn't duplicate what you already have.

This is from the "Sunset Oriental Cookbook". Thinly sliced green onion, including tops Prepare sesame seeds;place in a 5-6 qt. kettle and add ribs, broth, water, soy, sugar, garlic, ginger,pepper, and whole onions. Bring to a boil over med. heat;cover, reduce heat, and simmer till beef is tender (2½ -3 hrs.) Lift out ribs, and let cool. Lift out and discard ginger and onions. Skim and discard fat from broth. When ribs are cool, discard bones and fat; then shred meat with fingers. Return meat to broth and add daikon. Bring to boil over med. high heat;cover,reduce heat,and simmer till daikon is tender to > bite (10-15 min.). Add oil. Gently break eggs, one at a time, into barely simmering broth;cover and cook just till eggs are softly set ( about 2 min.). Ladle soup and eggs into individual bowls, and sprinkle sliced onions over top. Makes 3 or 4 servings. I hope this helps. I haven't had this for a while, and I'm waiting for cool weather. And in Texas, I've got a ways to wait!!!!! Carla in Houston RSCH32C FROM:

CARLA COOK (RSCH32C)

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