Tomato Beef Spinach Soup
Korean-style tomato, beef, and spinach soup, savory and tangy, with a rich red and dark-hued broth accented by green.
Ingredients
Cooked beef (sliced)
250 g
Chicken broth
2500 ml
Potato (peeled and cubed)
500 g
Egg (hard-boiled, peeled, and halved lengthwise)
4
Sesame oil
50 g
Salt
15 g
Ground black pepper
2 g
Sichuan peppercorns
2 g
Tomato paste
150 g
Spinach (cleaned and cut into 1.5 cm segments)
500 g
Vinegar
20 g
Chili oil
1 g
Toasted sesame seeds
10 g
Onion (peeled, washed, and julienned)
2
Carrot (peeled, washed, and cut into decorative diagonal slices)
2
Instructions
1
Ingredient Preparation
Peel, wash, and julienne the onion. Slice the cooked beef. Hard-boil the eggs, peel them, and cut each in half lengthwise. Pick through and wash the spinach, then cut into 1.5 cm segments. Peel the potatoes and cut into cubes. Peel, wash, and cut the carrots into decorative diagonal slices.
2
Frying the Soup Base
Heat the sesame oil in a wok until hot. Add the julienned onion and stir-fry until fragrant, then add the carrot slices and Sichuan peppercorns. When half-cooked, add the tomato paste and continue cooking until the oil turns bright red, forming the soup base.
3
Cooking the Soup
Pour the chicken broth into a pot and add the potato cubes. When the potatoes are about nine-tenths done, add the prepared soup base. Season with salt, ground black pepper, vinegar, and chili oil, and adjust the flavor to taste.
4
Finishing
About 5 minutes before serving, add the beef slices and spinach segments, pick out and discard the Sichuan peppercorns, and bring to a boil. Ladle into bowls, placing half a hard-boiled egg in each bowl, sprinkle with toasted sesame seeds, and serve immediately.
