Today’s soup is nothing fancy, a simple pairing of thinly sliced daikon an stew cuts to make a simple and light soup. Stewing the beef until tender is key and I especially love it when the meat is so tender it kinda melts in my mouth. Another thing that I love is when I cut the daikon really really thin, they are almost transparent and very pleasing to look at in contrast to the rustic looking beef stews. Thinly sliced scallions and cilantro adds a nice fresh touch to the soup, so they not only make for a fine looking garnish, and I honestly believe that the soup is missing something without them.
Normally I eat the soup as is, with a bowl of steamed rice, and a couple of dishes. But when I want a quick and simpler meal, I boil some rice noodles to make a rice noodle bowl for a quick and satisfying lunch, kind of like Vietnamese pho.
- 8 cups (2 liter) water
- 400 gram beef stew cuts
- 2 tablespoon oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 daikon (about 800 gram), peeled, halved, thinly sliced
- 1 to 1½ tablespoon salt
- ½ tablespoon sugar
- ½ teaspoon ground pepper
- ½ teaspoon ground nutmeg
- 2 scallions, thinly sliced
- 4 stalks cilantro, thinly sliced
- Boil together water and beef in a pot. Reduce heat and simmer until beef is cooked and tender, about 1 hour.
- [Optional step] Scoop out the beef with slotted spoon, strain the soup to remove impurities and get a clear soup stock. Then return both the strained soup and beef into the pot, and bring to a boil.
- Heat oil in a frying pan on a medium heat. Sauté garlic and ginger until fragrant and browned, about 3 minutes. Add this into the soup.
- Add thinly sliced daikon, and season with salt, sugar, ground pepper, and ground nutmeg. Cook until daikon is cooked and look transparent. Adjust salt/sugar/pepper as needed.
- Turn off heat. Serve the soup hot with garnishes.