Beef and Napa Cabbage Soup – Blanching the Beef First Makes the Broth Clear and Refreshing

Steps

1. 1

   Prepare the baby napa cabbage and mushrooms into bite-sized pieces.

2. 2

   Separate the beef slices one by one and blanch in boiling water for 1 minute, then remove the meat with a strainer.

3. 3

   In a pot, combine 500ml of water, baby napa cabbage, the anchovy dashi pack, and mixed mushrooms. Once it boils, cover with a lid and simmer over medium heat for 10 minutes.

4. 4

   Remove the dashi pack and add 500ml more water.

5. 5

   Add soup soy sauce (1T), tuna extract (1T), minced garlic (1T), mirin (2T), a pinch of sea salt, and the blanched beef. Boil over high heat for 5 minutes.