Best Shredded Beef Soup Recipes

SOUP RAMEN WITH SHREDDED BEEF

Steps:

• Cook the ramen noodles following the directions onthe package, then drain. Ringse the noodles to remove the starch, then drain in a fine-mesh colander and set aside.
• Cut the beef into thin strips and leave to thaw completely while preparing the remaining ingredients.
• Heat the chicken stock in a saucepan, add the ginger and garlic, and simmer gently over medium heat 10 minutes. Remove the flavorings using a slotted spoon and discard. Season the broth with the sake, shoyu and salt and pepper to taste, then remove from the heat.
• Stir-fry the bok choy in 1 T. of the oil in a skillet or wok over medium heat 1 to 2 minutes, then transfer to a plate. Add the remaining oil to the pan and stir-fry the shiitake and beef over medium heat 2 to 3 minutes until the meat turns pale. Season with 1 T. of the shoyu and salt and pepper and remove fromthe heat.
• Pour boiling water over the cooked noodles to warm them, then drain them and divide between 4 bowls. Spoon the soup over the noodles and top with the beef, shiitake, and bok choy. Serve hot.

SHREDDED BEEF SOUP

Steps:

• 1. In a large pot, heat the tablespoon of oil over medium-high heat. Cook the meat in batches, turning frequently, until browned. When all is browned, add the beef broth, 1 1/2 cups of water, and the bay leaf. Bring to a boil, uncovered, skimming the foam that rises to the top. Reduce the heat to low, cover, and simmer until the beef is tender, about 1 hour. With a slotted spoon, remove the beef from the broth. When cool enough to handle, shred the meat and return to the broth. 2. Meanwhile, in a skillet, heat the remaining 2 teaspoons of oil and cook the onion, stirring, until limp, about 2 minutes. Add the garlic, tomatoes, oregano, and thyme. Bring to a boil and cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 3 to 4 minutes. 3. Transfer the tomato mixture to the beef broth along with the corn, zucchini, carrot, jalapeño, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 15 minutes. Remove the bay leaf. Top each serving with chopped onion and cilantro. Serve hot with lime wedges.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.