Title: Whole-Meal Rib Soup
Categories: Soup Ethnic Beef
Yield: 4 Servings
| 2 | tb | Sesame seeds; crushed, toas |
| 2 | lb | Beef short ribs; cut into 2 |
| 3 | c | Beef broth |
| 6 | c | Water |
| 1/3 | c | Soy sauce |
| 3 | tb | Sugar |
| 2 | ts | Garlic; minced |
| 3 | | Sl Ginger; fresh |
| 1/2 | ts | Red pepper ; ground (cayenn |
| 4 | | Green onions; tied in a bun |
| 1/4 | lb | Daikon; peeled, and thinly |
| 1 | tb | Sesame oil |
| 3 | | Egg |
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 (2 1/2 -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.