I like chunky slices of Beef in this soup, but you can use Beef Mince. I like this soup thin, and the rice firm and smooth. That’s why I just pour the soup over hot rice. The rice can be cooked in the soup, but the texture of the rice could become soft and starchy. You might like that texture, though.
200 to 250g Beef Steak *thinly sliced
A few thin slices Ginger *cut into fine strips
1 teaspoon Sesame Oil *OR Oil of your choice
Salt & Finely Ground White Pepper
2 cups (500ml) Beef Stock
1 to 2 teaspoons Soy Sauce
1 tablespoon Dry Cut Wakame
2 servings Freshly Cooked Rice
1 Spring Onion *finely chopped
Toasted Sesame Seeds
- Heat Oil in a large saucepan, cook Beef slices and Ginger over medium heat. Lightly season with Salt and White Pepper.
- Add Beef Stock, bring to the boil, and skim off the scum. Season with Soy Sauce. The amount of Soy Sauce depends on the saltiness of the stock. Add extra Pepper if required. Add Wakame and remove from the heat.
- Half fill a bowl with Freshly Cooked Rice and pour the Beef and Wakame Soup over. Sprinkle with some finely chopped Spring Onion and Toasted Sesame Seeds, and enjoy hot.