Friday, July 29, 2011

The Entree Soup, money saving and nutritious

This soup has been a staple for dinner in our house for sometime. It is so quick and easy to make, so nutritious and very satisfying to eat. The varied textures and tantalizing flavors make it so. It is a take-off from an Asian style soup basically, and we love it. I vary the vegetables a bit depending on whats on hand and you can too! Make sure the vegetables do not overcook.


4 oz. beef sliced  very thin, either flank steak or tenderloin

3-4 TBS. Soy sauce
1Tbs. toasted sesame oil
2 carrots, sliced thin on the bias
3-4 inch piece of dikon Radish sliced thin on the bias
2 oz fresh Shitaki mushrooms
4 cups water
1 inch piece of fresh ginger peeled and grated or minced

3 cloves of garlic grated or minced

2 broccoli stems, sliced thin and florets (2 cups total)
2 scallion
1 cup baby spinach leaves

In a small bowl combine the beef with 2 TBS. of the soy sauce and toasted sesame oil. Then prepare the rest of the ingredients.
Place the marinated meat, the carrots, the dikon, and the mushrooms in a soup pot or Dutch oven.

 Add the water and remaining soy sauce, ginger and garlic. Over high heat bring to a boil and cook for 2-3 minutes until meat is cooked through. Add the remaining ingredients and cook for 1 minute. Vegetables should be emerald green, crisp and hot. Serve immediately.

Recipe, writing and photos by Karen Pickus 2011
Courtesy Karen Pickus 2011

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Finished Slaw

Finished Slaw
Ready to eat!