Soup with beef and seaweed
Changes I made in soup with beef and seaweed are only in the proportions of ingredients. The soup is generally clear with very little broth and beef and seaweed. Diminished water and added a little more meat for soup rich as me I would have liked. Here I was surprised that very few ingredients get excellent, very aromatic broth.
No carrots, no celery, onion and not even think of a country mainly algae contributed to the intense flavor of the broth and the other beef and soy sauce complemented it a draw. Instead of beef, I think fresh tuna will also be a very good solution for this soup. If need be, you can follow a recipe from video source (link above) of the adjusted mine.
The techniques in the recipe is easy and fast, without any specifics. The only condition for the concoction of seaweed is soaked in water for 20-30 minutes if then undergo heat treatment or one to two hours if used for salad. After soaking in water Wash good under cold running water, drain and cut. That’s all, but it is important. Again I say – algae that are used kelp kelp.
The above doses are for 4 small portions.
’20 Dried seaweed kelp
180 g beef, cut into small pieces
3 tablespoons soy sauce
1 tablespoon sesame oil
1 clove garlic, chopped very finely
1 liter of water and salt, if necessary
Algae are soaked in cold water for 20 minutes. Drained, washed nice and cut into strips with a length of 5 cm. In a saucepan heat the sesame oil, add garlic, beef and two tablespoons of soy sauce.
Stir for 5-6 minutes on medium heat until meat is browned and almost cooked. Algae are added and mixed for 3 minutes.
Pour the water and the remaining one tablespoon of soy sauce. The pot was capped with a lid and soup to the boil. Boil 20 minutes. Tries and if needed add salt. I have not added, the algae leave enough salty taste.