![Italian Wedding Soup](https://static01.nyt.com/images/2023/10/19/multimedia/LH-Italian-Wedding-Soup-flkq/LH-Italian-Wedding-Soup-flkq-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Japanese Beef and Rice Soup
![Japanese Beef and Rice Soup](https://static01.nyt.com/images/2015/01/07/dining/07JPBROTH1/07JPBROTH1-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 7cups beef bone broth (see recipe)
- 10 to 12ounces shredded cooked beef short ribs (from making broth, or use 1 pound shredded braised beef)
- 1teaspoon finely grated fresh ginger
- 3½ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1½ cups)
- 1cup cooked brown rice
- ½cup nori crinkles (or slice up toasted nori sheets into ½-inch squares)
- 2tablespoons tamari
- Juice of ½ lemon
- 1bunch scallions, white and pale green parts only, thinly sliced (about ½ cup)
Preparation
- Step 1
Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.
Private Notes
Cooking Notes
Excellent recipes, very easy to make, delicious , and you can add other greens , too.Don't throw away the mushroom stems- they can be added to the next pot of broth when you are making it. They add a very earthy flavour to the broth. I personally like the dark green parts of scallions, as well as the white and pale green parts; use everything- I try not to waste any food. Cilantro is also a great substitute for scallions.
Only add one sheet of seaweed otherwise too fishy
I made the beef stock according to the recipe and then made this soup the day after. I found the lemon juice was initially too strong (half a lemon of what size?), but the flavor receded a bit with adequate salt (which is also not mentioned in the recipe, but is essential; add it after the Tamari or soy sauce). I also added a bit of white pepper, and more nori since it was lacking a bit of umami. Some furikake also helped. I used pearled barley instead of rice, and added more of it.
So I made this with sautéed minced beef together with onion and garlic, add chopped small tomatoes, dash of coriander, dash of paprika, omit the nori, add Japanese soy sauce, sugar, a little bit of powdered beef broth and fish sauce. As the items in my pantry were incomplete to make this original recipe, so I changed accordingly. Next I hope to make the original recipe entirely.
Added a scrap of kombu for fun. Broccoli greens were on hand. Used a chuck roast since ribs are pretty pricey at the moment. So easy. So delicious.
Great soup! I modified to my liking. Made the bone broth in my instant pot. After making the broth, I simmered it with thinly slices chuck, a 2" knob of sliced ginger and garlic until the chuck was tender. I didn't use the meat from the broth because it was too dried out after cooking in the instant pot for 9 hrs. I added mirin and rice vinegar to make it more flavorful in addition to what's in the recipe. I also added bok choy in addition to shiitake mushrooms. Very tasty!
So easy to prepare. I made with oyster, shiitake, and oyster mushrooms as I had a lot on hand, subbed kale for scallions (just couldn’t find the latter), and added some lemon zest at the end.
Excellent recipes, very easy to make, delicious , and you can add other greens , too.Don't throw away the mushroom stems- they can be added to the next pot of broth when you are making it. They add a very earthy flavour to the broth. I personally like the dark green parts of scallions, as well as the white and pale green parts; use everything- I try not to waste any food. Cilantro is also a great substitute for scallions.
Swiss chard worked great. I also sliced up a hard boiled egg for a little extra protein.
Advertisement