Soups & Stewsbonappetit4.6
Five-Spice Short Rib and Daikon Soup
Rich, beefy short ribs and sweet, meltingly tender daikon radish are a classic pairing in this umami-packed soup.
👥 4 Servings👤 Jessie YuChen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Pat dry 2 lb. bone-in beef short ribs. Separate meat from bones and cut into ½" pieces; set bones aside.
2
Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one 2" piece ginger, scrubbed, thinly sliced, and 2 garlic cloves, smashed, stirring often, until golden, about ⏱️ 4 minutes. Push ginger and garlic to one side of pot and add short rib meat and reserved bones. Cook, turning occasionally, until meat and bones are lightly browned, 5–⏱️ 7 minutes. Stir in 1 medium onion, thinly sliced, and 1 bunch scallions, trimmed, halved crosswise, and cook until heated through, about ⏱️ 2 minutes.
. vegetable oil2 Tbsp. (or more) ground white pepper2 tsp2" piece ginger, scrubbed, thinly sliced1medium onion, thinly sliced1bunch scallions, trimmed, halved crosswise1
3
Add 1 large daikon (about 1 lb.), peeled, cut into ½" pieces, 2 bay leaves, 1 cup michiu or dry sake, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 tsp. five-spice powder, 2 tsp. ground white pepper, 1 tsp. MSG, and 8 cups water. Stir to combine and bring to a boil. Reduce heat to a simmer, cover pot, and cook until beef and daikon are tender and flavors have melded, 40–⏱️ 50 minutes. Skim fat from soup; remove and discard bay leaves, scallions, and bones (if desired). Taste and add more salt and/or white pepper if needed.
large daikon (about 1 lb.), peeled, cut into ½" pieces1bay leaves2michiu or dry sake1 cup. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, plus more2 Tbsp. (or more) ground white pepper2 tsp. five-spice powder2 tsp. MSG1 tsp
4
Ladle soup into bowls. Top with 1 bunch cilantro, leaves with tender stems picked, coarsely chopped, and drizzle with toasted sesame oil.
bunch cilantro, leaves with tender stems picked, coarsely chopped1Toasted sesame oil (for serving)
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