Top 10 Best Beef Soup Recipes

Ingredients:

• 300g beef belly
• 200g enoki mushrooms
• 5 stalks of green onions
• 3 shallots
• 100g tofu
• 1/2 carrot
• 2 tbsp cooking oil
• Common seasonings (sugar, salt, seasoning powder, MSG, pepper)

Instructions:

• To clean the beef and remove any unpleasant odors, soak the beef belly in diluted salted water for about 10 minutes, then rinse it thoroughly and let it dry.
• Soak the enoki mushrooms in diluted salted water for 15 minutes, rinse them well, and tear them into small pieces.
• Wash the tofu, then cut it into thick round slices, about the width of a finger.
• Peel and wash the carrot, carve it into flower shapes, and slice it thinly. Peel and slice the shallots.
• Prepare the green onions by separating the white part from the green. Blanch the green part in boiling water, then drain it. Cut the remaining green onions into small pieces.
• Take a piece of beef and stuff it with enoki mushrooms, then roll it up. Use a piece of blanched green onion to tie it securely.
• Repeat the process until all the ingredients are used up.
• Heat 2 tbsp of cooking oil in a pot, add the shallots, and fry them until fragrant.
• Add the carrot and tofu to the pot and stir-fry for 2-3 minutes.
• Once the carrot and tofu are partially cooked, pour in 2 liters of boiling water. Add 1/3 tbsp of seasoning powder, 1/3 tbsp of sugar, 1 tsp of salt, and 1 tsp of MSG. Stir well and bring the water back to a boil, adjusting the seasoning as needed.
• Add the beef rolls with enoki mushrooms into the pot and continue to cook until the water boils again.
• Finally, add the blanched green onions, chopped green onion leaves, and a pinch of pepper. Stir well and turn off the heat.

Ingredients:

• 150g dried seaweed
• 100g fresh beef
• 1 tbsp white wine
• 1 tbsp soy sauce (preferably Korean soy sauce)
• A pinch of ground pepper
• 1 garlic bulb
• A pinch of salt
• 1/2 tbsp cooking oil

Instructions:

• Soak the dried seaweed in cold water for about 20 minutes until it expands fully. Drain and cut it into bite-sized pieces.
• Clean the beef, slice it into small pieces, and marinate it with 1 tbsp soy sauce, a pinch of pepper, 1 tbsp white wine, and mix well to coat the beef evenly.
• Peel and finely chop the garlic.
• Heat 1/2 tbsp of cooking oil in a pot, add the marinated beef, and stir-fry over high heat until the beef is lightly cooked.
• Add the seaweed and stir-fry together, ensuring the seaweed and beef absorb the flavors.
• Pour enough water into the pot to make the soup, adjusting the amount to your preferred consistency.
• Add the chopped garlic to the pot.
• Let it cook for about 15 minutes, then turn off the heat. Adjust the seasoning to taste.

Ingredients:

• 200g beef
• 1/2 pineapple
• 1 tomato
• 1/2 tsp seasoning powder
• 1 tbsp seasoning mix
• Ground pepper
• Green onions, cilantro, ginger

Instructions:

• Cut the beef into small cubes or thin slices, then marinate with 1/2 tsp seasoning powder, a crushed piece of ginger, and a pinch of ground pepper.
• Peel and remove the eyes from the pineapple, then cut it into bite-sized pieces. Cut the tomato into wedges.
• Heat some oil in a pot and sauté chopped shallots until fragrant. Add the beef and stir-fry until lightly browned, then toss in the tomato and stir well. Add enough water to cover the ingredients, then add the pineapple. Season with seasoning mix to taste.
• Once the beef is tender, remove from heat. Add finely chopped green onions, cilantro, and a few slices of chili. Serve the soup with rice.

Ingredients:

• 300g radish
• 180g beef
• 2 tbsp minced garlic
• 1 tbsp sesame oil
• 2 tbsp Korean soy sauce
• Green onions
• Salt, pepper

Instructions:

• Slice the beef into bite-sized pieces. For faster marinating, slice it thinly to help the beef absorb the flavors quicker.
• Place the beef in a bowl and marinate with 1 tbsp soy sauce, minced garlic, 1/2 tsp black pepper, and sesame oil, letting the beef soak up the seasoning.
• Peel and cut the radish into bite-sized cubes.
• Chop the green onions finely.
• Heat a little oil in a pan, then add the beef and stir-fry until it turns brown.
• Add enough water to the pan, then add the radish. Bring to a boil, then lower the heat and simmer until the radish becomes translucent.
• Skim off any foam that rises to the surface.
• Stir in 1 tbsp soy sauce and 1 tbsp minced garlic to enhance the aroma. Adjust seasoning to taste.
• Finally, sprinkle some ground pepper and chopped green onions on top, then turn off the heat.

Ingredients:

• 200g beef tenderloin
• 2-3 starfruits
• 2 shallots
• 1 garlic bulb
• 1 bunch of Vietnamese coriander (rau răm)
• 2-3 tomatoes
• Seasoning powder, fish sauce, sugar, chili powder, cooking oil

Instructions:

• Rinse the beef and slice it thinly into large pieces. Place the beef in a clean bowl and season with 1 tbsp of seasoning powder, 1 tbsp of cooking oil, 1 tbsp of MSG, 1 tbsp of fish sauce, and 1/2 tsp of black pepper. Mix well and marinate for 15 minutes.
• Peel and finely chop the shallots and garlic.
• Wash the starfruits and slice off the edges, then cut them into thin slices.
• Wash the tomatoes and cut them into wedges.
• Pick and wash the Vietnamese coriander, then chop it finely.
• Heat a pan with a little oil, and stir-fry the marinated beef until it's half-cooked, then set it aside.
• In the same pan, sauté the shallots, garlic, and chili powder until fragrant. Add the starfruit and tomatoes and stir-fry for about a minute.
• Add enough water to the pot to make soup and bring to a boil. Adjust the seasoning to taste.
• Add the beef and Vietnamese coriander to the pot. Turn off the heat.
• Serve the hot beef soup with starfruit in bowls.

Ingredients:

• 150g tender beef
• 2 bunches of orach (amaranth)
• Garlic, soy sauce, seasoning powder, black pepper

Instructions:

• Pick the leaves of the orach, wash them thoroughly, and let them drain. Slice or chop the beef and marinate it with soy sauce, pepper, and a bit of cooking oil for 10 minutes to allow the flavors to infuse.
• Heat some oil in a pot, sauté the garlic until fragrant, then add the beef and stir-fry until it’s nearly cooked. Set the beef aside.
• Lightly crush the orach leaves, then add them to the pot and stir-fry briefly. Once the leaves wilt and soften, pour in water and bring to a boil.
• Taste and adjust the seasoning to your liking. Add the previously cooked beef back into the pot and turn off the heat.
• Serve the soup hot in bowls and enjoy.

Nguyên liệu:

• 400gr bí đỏ
• 300gr thịt bò
• Hành băm
• Tỏi băm
• Hành lá và ngò
• Gia vị: muối, hạt nêm, nước mắm, đường, tiêu

Cách làm:

• Bí đỏ gọt vỏ, bỏ hạt, thái miếng nhỏ vừa ăn.
• Hành lá và ngò rửa sạch, thái nhỏ.
• Thịt bò rửa sạch, thái miếng vuông nhỏ hoặc lát mỏng tùy thích, cho ½ thìa muối, ½ thìa tiêu, ½ thìa hạt nêm, ½ thài đường, 1 thìa nước mắm và hành tỏi băm vào, trộn đều và để khoảng 10 phút cho thịt bò ngấm gia vị.
• Bắc nồi lên bếp, cho dầu vào, khi dầu nóng phi thơm hành tỏi.
• Khi hành tỏi vàng thơm, cho thịt bò vào đảo nhanh và đều tay để thịt bò mềm mà không bị dai.
• Thịt bò bắt đầu săn lại thì đổ nước vào nồi. Vặn nhỏ lửa khi nước sôi, cho bí đỏ vào hầm tiếp đến khi miếng bí chín mềm và nêm nước mắm, muối, hạt nêm cho vừa miệng.
• Sau khi canh bí đỏ đã nấu xong cho ra bát lớn, rắc tiêu, hành lá và ngò thơm vào là bạn đã có được tô canh thơm ngon, bổ dưỡng.

Ingredients:

• 300g lean beef
• 200g enoki mushrooms
• 2 blocks of tofu
• 50g dried fish
• 200g salted kimchi
• 2 celery stalks
• 1 green onion
• 2 shallots
• 1 garlic bulb
• 1 tsp cooking oil
• Seasonings to taste (seasoning powder, pepper, MSG)

Instructions:

• Cut the beef into bite-sized pieces and marinate with 1 tsp seasoning powder, 1/2 tsp pepper, and 1 tsp cooking oil. Let it sit for about 10 minutes for the flavors to absorb.
• Clean the enoki mushrooms and cut off the stems. Cut the tofu into cubes. Chop the celery stalks and save the leaves. Peel and finely chop the shallots and garlic.
• In a hot pot, add a little oil and stir-fry the marinated beef until it is just cooked through.
• Add the kimchi and shallots to the pot, pour in the fish stock, and add Korean chili paste. Let it boil.
• Once the broth is boiling, add the kimchi and celery leaves. Then season with 2 tsp seasoning powder, 1/2 tsp MSG, and 1 tsp sugar (adjust seasoning to taste).
• After about 3 minutes, add the enoki mushrooms and tofu. Cook for an additional 5 minutes. Turn off the heat, then add chopped green onions and a sprinkle of pepper. If you like it spicy, feel free to add 2 crushed chili peppers.

Ingredients:

• 300g beef sirloin
• 2 carrots
• 2 potatoes
• 1 tomato
• Spring onions, shallots, cilantro, ginger
• Seasoning: salt, pepper, monosodium glutamate, fish sauce, sugar, cooking oil

Instructions:

• Wash the beef and cut into bite-sized cubes. Make sure to cut against the grain for tender meat.
• Peel the carrots, clean them, and cut into cubes or shape them as you like. If you shape the carrots, make sure to cut them thick enough to avoid them becoming mushy while cooking.
• Peel and cut the potatoes into bite-sized pieces. Soak them in salt water to remove excess starch and prevent browning. Rinse and set aside to drain.
• Peel the ginger, crush it, and rinse. Clean and chop the spring onions, cilantro, and shallots. Wash and seed the tomato, then chop it into small pieces.
• For the best flavor, coat the beef with salt for 10 minutes, then marinate with crushed ginger, ½ teaspoon of pepper, 1 tablespoon of sugar, ½ tablespoon of fish sauce. Mix well and let it marinate for about 30 minutes. If you have time, marinate overnight for more flavor.
• Heat 2 tablespoons of cooking oil in a pot and sauté the chopped shallots until fragrant. Add the marinated beef and stir-fry until it sears and locks in the flavors. This process helps keep the beef juicy and tender.
• Once the beef is seared, add the chopped tomatoes and cook until soft. Then, pour in enough water to cover the beef, and bring to a boil. Add the carrots and cook for 15-20 minutes before adding the potatoes. If you prefer, you can fry the potatoes first to make them crispy before adding them to the soup. Season to taste.
• Simmer the beef and vegetables for about 2 hours. If you're using a pressure cooker, it will only take around 40 minutes. For traditional simmering, you can cover the pot with parchment paper to help tenderize the beef faster. Once the potatoes and carrots are tender, and the beef is soft and fragrant, turn off the heat.
• Serve the beef and vegetables in a bowl, pour the broth over, and sprinkle with fresh spring onions and cilantro. Enjoy the dish hot with rice, noodles, or bread.

Ingredients:

• 150g beef
• 2 bowls of pickled vegetables
• 2 tomatoes
• Seasonings: Shallots, garlic, spring onions, cilantro, pepper, seasoning powder, salt

Instructions:

• Clean the beef, slice it thinly, then marinate with a little seasoning powder for about 15 minutes. After that, add some oil to further tenderize the beef.
• Chop the shallots, garlic, and cut the spring onions and cilantro into pieces. Slice the tomatoes into wedges.
• Heat oil in a pan and sauté the shallots and garlic until golden. Divide this into two portions. Add half to stir-fry the beef until it's just slightly cooked. Set the other half aside for later.
• Add the tomatoes to the shallots and garlic in the pan. Season with a pinch of salt, stir, then add a little water and cook until the tomatoes soften. Mash the tomatoes with chopsticks and then add the pickled vegetables to stir-fry briefly.
• Place the pickled vegetables in a pot, cover with water, and bring to a boil over high heat. Once boiling, reduce the heat and cook until the vegetables are tender. Then, add the beef, adjust the seasoning to taste, and turn off the heat.
• Finally, sprinkle the spring onions and cilantro into the soup.
• Serve the sour pickled beef soup hot to enjoy its full flavor.