Mushroom Soup with Korean-style Ribs
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 12 h. 54 min.
Ready in
Ingredients
for
4
- For Short Ribs
- ¾ cup low-sodium soy sauce
- ¾ cup water
- 3 Tbsps White vinegar
- ¼ cup dark brown sugar
- 2 Tbsps granulated sugar
- 1 Tbsp freshly ground Black pepper
- 2 Tbsps sesame oil
- ¼ cup minced garlic cloves
- 1 small onion (peeled and minced)
- 48 ozs Korean-style Short rib
- For Soup
- 4 cups Beef broth
- 3 Tbsps low-sodium soy sauce
- 2 tsps freshly grated ginger
- 3 cloves garlic cloves (crushed)
- 3 cups assorted Mushrooms (button, portobello, crimini)
- 2 carrots (peeled and sliced)
- 2 medium potatoes (peeled and chopped)
- freshly ground Black pepper (to taste)
- 1 Tbsp Mirin
- 4 ozs cellophane noodle
Preparation steps
1.
For Short Ribs:
2.
In a non-metallic bowl, combine soy sauce, water, and vinegar. Whisk in brown sugar, granulated sugar, pepper, sesame oil, garlic, and onion until the sugars have dissolved. Submerge the ribs in this marinade, and cover with plastic wrap. Marinate in the refrigerate for 12 hours. turning the ribs occasionally.
3.
Preheat an outdoor grill for medium-high heat.
4.
Remove ribs from marinade, shake off excess; discard the marinade. Cook on preheated grill until the meat is no longer pink, 5 to 7 minutes per side.
5.
For Soup:
6.
In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, carrots and potatoes. Cover and bring to a boil; simmer for 20 minutes, or until carrots and potatoes are fork tender.
7.
Prepare noodles according to package instructions. Divide noodles among bowls and ladle soup over noodles. Serve with barbecued short ribs.
