Cold asian soup

Cold asian soup

Cooking time: 45 minutes

rice noodles — 70 g
beef broth — 1500 ml
teriyaki sauce — 80 ml
sesame — 2 tbsp. l
beef (thin edge) — 200 g
boiled beef — 250 g
vegetable oil — 4 tbsp. l
chili pepper — 2 pcs.
Daikon — 170 g
cucumber — 45 g
eggplant — 1 pc.
sugar — 1 tbsp. l
red onion — 3 pcs.
garlic — 4 cloves
rice vinegar — 30 ml
soy sauce — 30 ml
sesame oil — 40 ml
boiled egg — 3 pcs.
radish — 3 pcs.
cilantro — 1 bundle

Cooking method:

  1. Boil rice noodles, in readiness we throw them on a sieve and shift them into ice water.
  2. Prepare the first base for soup. Cut raw meat into strips and fry in vegetable oil. Add 150 g of daikon and eggplant, cut into large strips, add sugar and continue to fry.
  3. Spread 2 red onions, cut into large feathers, and 30 g of sliced ​​cucumber. Add slices of 1 chili pepper and 2 minced garlic cloves, fry everything together. Pour in rice vinegar, 50 ml teriyaki sauce, soy sauce, sesame oil, mix. Add coarsely chopped boiled beef, mix and cool.
  4. Prepare a second base for the soup. Chop 2 cloves of garlic, chop the radish, 20 g of daikon and 2 boiled eggs — sticks, 1/2 chili — into rings. From the cucumber, take out the seeds and cut 15 g into half rings, 1/2 red onion cut into small cubes. Putting in a saucepan pan with chopped cilantro.
  5. Combine all roasted vegetables with meat, pour broth, add 30 ml of teriyaki sauce, mix and cool.
  6. In a deep plate, lay out the rice noodles, add the soup. Decorate with half boiled egg, cilantro and chili. Sprinkle with pre-fried sesame.

Enjoy your meal!

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