Beef Bone Vegetable Soup
Ingredients
Main ingredients
- Tsuyu sauce 20 g
- Fresh zucchini 100 g
- Fresh cabbage 1 serving
- Bean sprouts 100 g
- King oyster mushroom 1 piece
- Enoki mushroom 100 g
- Napa cabbage 1 bundle (10 leaves)
- Rich beef bone soup stock 500 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
36.58 g
58%
Protein
16.91 g
27%
Fat
4.2 g
15%
Cooking steps
-
1
Soak the beef leg bones in cold water to remove the blood.
-
2
Place the bones in a pot, add water, and bring to a boil.
-
3
Once it starts boiling, discard the first batch of water, then add clean water again.
-
4
Simmer on medium-low heat for at least 3 hours.
-
5
Clean and cut carrots, onions, green onions, and radish into large pieces.
-
6
Add the prepared vegetables to the beef bone broth and simmer for another 30 minutes.
-
7
Season with salt and pepper to taste.
-
8
Serve the finished beef bone vegetable soup in a bowl.
