Why Make This Recipe
Beef and Radish Soup is a comforting dish that brings warmth and nourishment to any table. This soup combines tender beef with the subtle sweetness of daikon radish, creating a rich and satisfying experience. It’s not only tasty but also filled with nutrients, making it an excellent choice for family meals or when you’re feeling under the weather. Plus, it’s simple to prepare, allowing you to enjoy a homemade meal without much fuss.
How to Make Beef and Radish Soup
Ingredients
- 500g beef (preferably chuck or brisket)
- 1 large daikon radish, peeled and cut into chunks
- 1.5-2 liters water
- Salt to taste
- 1-2 tablespoons soy sauce (optional)
- 1-2 slices ginger, thinly sliced
- 2-3 cloves garlic, minced (optional)
- Green onions (scallions) for garnish
Directions
- Rinse the beef and cut it into bite-sized pieces. Optionally, sear the beef briefly in a pan for added flavor.
- Place the beef, radish, ginger, garlic (if using), and water in a pot or slow cooker.
- Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours until the beef is tender. For slow cooking, cook on low for 6-8 hours or high for 3-4 hours.
- Add soy sauce (if using) and salt to taste. Adjust seasonings as needed.
- Garnish with chopped green onions and serve hot.
How to Serve Beef and Radish Soup
Serve Beef and Radish Soup hot in bowls. It works well as a main course and can be paired with steamed rice for a complete meal. You can also offer additional toppings like chili flakes for those who enjoy a little heat or sprinkle some sesame seeds for added texture.
How to Store Beef and Radish Soup
To store leftover soup, let it cool down to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for about 3-4 days. For longer storage, you can freeze the soup; it will stay good for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Beef and Radish Soup
- For deeper flavor, consider marinating the beef in soy sauce for 30 minutes before cooking.
- If you prefer a richer broth, you can use beef stock instead of water.
- Make sure to cut the radish into even chunks to ensure they cook evenly.
- Taste the soup before serving, as the level of saltiness can vary based on the soy sauce used.
Variation
You can add other vegetables to the soup, such as carrots or potatoes, for more texture and flavor. For a spicy kick, consider adding sliced chili peppers or a dash of hot sauce.
FAQs
Can I make this soup in advance?
Yes, you can prepare this soup a day ahead. The flavors will deepen overnight, making it even tastier when reheated.
Is it possible to use a different type of meat?
Yes, you can use other cuts of beef like shank or short ribs. Poultry such as chicken can also be a substitute, though cooking time will vary.
What if I don’t have daikon radish?
You can use regular radishes or even turnips as a substitute, though the flavor will change slightly. Just cut them into similar-sized chunks to keep cooking times consistent.
Beef and Radish Soup
Ingredients
Main Ingredients
- 500 g beef (preferably chuck or brisket) Cut into bite-sized pieces.
- 1 large daikon radish, peeled and cut into chunks Ensure even chunk sizes for even cooking.
- 1.5-2 liters water Use beef stock for richer flavor if preferred.
- to taste salt Adjust according to taste.
- 1-2 tablespoons soy sauce (optional) Adds depth of flavor.
- 1-2 slices ginger, thinly sliced For aromatic flavor.
- 2-3 cloves garlic, minced (optional) Add for additional flavor.
- Green onions (scallions) for garnish
Instructions
Preparation
- Rinse the beef and cut it into bite-sized pieces. Optionally, sear the beef briefly in a pan for added flavor.
- Place the beef, radish, ginger, garlic (if using), and water in a pot or slow cooker.
Cooking
- Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours until the beef is tender.
- For slow cooking, cook on low for 6-8 hours or high for 3-4 hours.
- Add soy sauce (if using) and salt to taste. Adjust seasonings as needed.
Serving
- Garnish with chopped green onions and serve hot.