A Beef Vegetable Soup Using Leftover Roast Beef

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READY IN: 2hrs 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop the beef into tiny tiny cubes.
  • Marinate the beef with 1 tsp soy sauce, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper and 1 tbsp cornstarch. Mix well (skip this step if you are using leftover beef).
  • Chop the stems of the chinese kale into tiny cubes.
  • Soak the dried mushrooms to reconstitute and chop into tiny cubes.
  • Chop the spring onion finely.
  • Place soup stock in a big soup pot, add the beef, diced cabbage mustard and mushrooms.
  • Bring to a boil quickly.
  • Add 1 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, dash of pepper.
  • Bring everything to a boil again.
  • Thicken the soup with the cornstarch mixture. Do not pour the entire mixture inches Add by the spoonful and stir constantly to mix well.
  • When the soup has thickened to a consistency you like, stop adding.
  • Beat the egg white well.
  • Remove the soup from the stove.
  • Drizzle the beaten egg white into the soup, give it a good swirl and serve.
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