Beef Soup with Daikon and Mustard

Beef Soup with Daikon and Mustard

This Soup is surprisingly hearty and filling despite the fact it contains only a few ingredients. There are a few simple preparation steps, but you can have a finished soup in a very short time indeed. It is rich and slightly tangy from the acidity of pickled vegetable greens, and can be a first course soup, or the main feature in a light meal served with bread, or even a light salad.

Ingredient Notes

Pickled Mustard
Pickled Mustard

I have featured the pickled vegetable being used here in my introductory post to Thai-style Pickled Mustard. There are many similar products available, some canned, and you can substitute with any sort of pickle you fancy, or else just use some chopped fresh greens and add a splash or two of vinegar to get the ‘pickle’ taste.

I have used Chicken stock here as I think it actually works better than Beef Stock, even in a ‘Beef Soup’. Use a commercial one, if you like, or follow my recipe for a Basic Chinese Chicken Stock.

The Method

Searing Beef Steak
Searing Beef Steak

You can certainly just use thin slices of raw beef directly in your soup brew, but the flavor can be improved by using a Basic Beef Tataki technique first in order to capitalize on the Maillard Reaction.

Just sear the Steak on all sides at high heat in a little oil and then rinse it under very cold water to stop the cooking and clean the surface of any oiliness. Keep it chilled until needed.

Simmering Daikon Cubes with Pepper Slivers
Simmering Daikon Cubes with Pepper Slivers

The Daikon and slivers of pepper are next added to the Stock along with the Rice Wine, and simmered at a moderate heat until the Daikon has become just tender, while retaining a toothsome crispiness.

Slicing Chilled, Seared Beef
Slicing Chilled, Seared Beef

When ready to cook, slice the beef across the grain to make thin strips. As you can see, the flesh is still nicely pink in the center and will be really tender even after the final cooking.

Finishing Beef Soup with Daikon and Mustard
Finishing Beef Soup with Daikon and Mustard

Finally, add the Beef and the Pickled Mustard Greens to the soup and simmer just long enough to ensure everything is heated through. You can serve your Beef Soup with Daikon and Mustard immediately at tis point, or else chill it to blend flavors even further, and then reheat for service,

Your Recipe Card:

Beef Soup with Daikon and Mustard

Beef Soup with Daikon and Mustard is East-Asian in spirit. It is tangy from the pickled mustard greens, tasty, and very hearty and filling.
Course: Soup
Cuisine: Asian
Keyword: Beef, Chicken Stock, Daikon, Jalapeno, Mustard Pickle
Author: John Thompson

Ingredients

  • 350 g Beef Steak
  • 1 Litre Chicken Stock
  • 2 Tbsp. Rice Wine
  • 1 Cup diced Daikon
  • 1 Cup Chopped Pickled Mustard Greens
  • ½ a small Red Jalapeno slivered.

Instructions

  • Quickly sear the steak on all sides in oil over a high flame then remove the steak from the heat and rinse under very cold water to remove oil and arrest cooking.
  • Add the Daikon, Jalapeno, and the Rice Wine to the Stock and simmer until the Daikon is tender but still just a little crisp to the bite.
  • Finally, slice the Beef into small strips and add it to the stock with the Pickled Mustard. Simmer on low until all is heated through.
  • Serve immediately, or chill and reheat for service later.

2 Comments

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