Description
This hearty Beef Soup with Carrots and Radish combines tender beef shank simmered slowly with aromatic ginger, garlic, and soy sauce, creating a flavorful Asian-inspired broth. The addition of sweet daikon radish and carrots adds gentle sweetness and texture, making this comforting soup perfect for chilly days or a nourishing meal.
Ingredients
Beef and Broth
- 1½ pounds beef shank or stew beef (bone-in preferred)
- 8 cups water
- 1 small onion (halved)
- 4 garlic cloves (smashed)
- 1-inch piece of ginger (sliced)
- 2 tablespoons soy sauce
- Salt and pepper to taste
Vegetables
- 2 large carrots (peeled and cut into thick chunks)
- 1 daikon radish (peeled and sliced into thick rounds or half-moons)
Garnish and Optional Ingredients
- 2 green onions (sliced, for garnish)
- Optional: fresh cilantro or a dash of sesame oil for added flavor
Instructions
- Prepare the Beef and Broth:
In a large pot, combine beef and water, bringing to a boil. Skim off any foam that appears to ensure a clear broth. Add onion, smashed garlic, sliced ginger, and soy sauce. Reduce the heat to low, cover, and allow to simmer gently for 1½ to 2 hours until the beef becomes tender.
- Remove Aromatics:
After simmering, use a slotted spoon to remove the onion, garlic, and ginger pieces from the pot, leaving the flavorful broth behind.
- Cook the Vegetables:
Add the peeled, chunked carrots and sliced daikon radish to the pot. Continue to simmer for another 25 to 30 minutes until the vegetables are tender but not mushy.
- Season and Serve:
Adjust seasoning by adding salt and pepper to taste. Serve the soup hot, garnished with sliced green onions and optionally fresh cilantro or a dash of sesame oil for added depth of flavor.
Notes
- For a clearer broth, blanch the beef in boiling water for 5 minutes and rinse before starting the soup.
- Daikon radish adds a mild sweetness; if unavailable, regular red radishes can be used but will provide a sharper flavor.
