Beef and Daikon Soup
A warming, comforting soup featuring tender beef slow-simmered with sweet daikon radish in a savory tomato broth. Perfect for cold days.
Story
This classic Chinese soup balances the richness of beef with the subtle sweetness of daikon radish. The tomatoes add brightness while the ginger brings warmth. The key is to simmer low and slow until the beef becomes melt-in-your-mouth tender.
Ingredients
beef chuck or brisket
500g, cubed
daikon radish
1 large, peeled and cut into thick half-moons
tomatoes
2 ripe, diced
ginger
4 slices
scallions
3, white and green parts separated
vegetable oil
2 tablespoons
salt
to taste
water
2.5 liters
Instructions
1
Prep the beef
Place beef cubes in a bowl and cover with cold water. Let soak for 30 minutes to draw out blood and impurities. Drain and rinse well.
2
Blanch the beef
Bring a pot of water to boil. Add the beef cubes and cook until foam rises to the surface, about 3-4 minutes. Remove beef, discard the water, and rinse the meat clean.
3
Start the base
Heat oil in a large pot over medium heat. Add the white parts of the scallions and ginger slices. Stir for 30 seconds until fragrant.
4
Cook the tomatoes
Add the diced tomatoes to the pot. Cook, stirring occasionally, until they break down and release their juices, about 5-6 minutes. The mixture should look jammy.
5
Simmer the soup
Add the blanched beef and 2.5 liters of fresh water. Bring to a boil, then reduce heat to low. Cover partially and simmer for 1 hour.
6
Add the radish
Add the daikon radish pieces to the pot. Continue simmering for another 30-40 minutes until both beef and radish are tender when pierced with a fork.
7
Season and serve
Taste and add salt as needed. Ladle into bowls and garnish with the green parts of the scallions. Serve hot.
