Spicy beef soup
Time to make: 2 hrs 20 mins
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
400g beef brisket, beef cheeks or other slow-cooking cut (see tips)
2 spring onions, chopped in half
1 clove garlic, peeled
1 cup salt-reduced beef stock
¾ cup sliced dried shitake mushrooms
1 tablespoon mild chilli powder (use Korean chilli powder if you can get it)
1 teaspoon reduced-salt soy sauce
½ tablespoon gochujang (optional, see tips)
2 tablespoons sesame oil
¾ cup chopped kumara
2 cups sliced mushrooms
2 cups roughly torn spinach leaves
Total fat 26g
Saturated fat 6g
Dietary fibre 6g
1 In a saucepan, place the beef with spring onions, garlic and shiitake mushrooms. Add stock and enough water to cover beef. Bring to the boil, then lower to a simmer and cook for 1-2 hours, until meat is tender. Remove beef from saucepan and set aside. Reserve stock.
2 In a small bowl, combine chilli powder, soy sauce, gochujang, if using, and sesame oil. Stir mixture into reserved stock in saucepan. Add kumara and bring back to a simmer. Cook for 10 minutes.
3 Shred meat and add just under half of it to the soup. Add mushrooms and cook a further 10 minutes. Add spinach leaves at the last minute. Divide between bowls. Garnish with extra chilli, if desired.
Make it gluten free: Check stock, chilli powder, soy sauce and gochujang are gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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