Hulatang - Chinese Beef and Vegetable Soup

Ingredients

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 1 onion, sliced 1 onion, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 4 cups (950ml) water 4 cups (950ml) water
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
2. 2.
   Add the beef slices to the pot and cook until browned on all sides.
3. 3.
   Add the sliced onions, carrots, celery, and mushrooms to the pot. Stir-fry for a few minutes until the vegetables start to soften.
4. 4.
   Pour in the beef broth and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the beef is tender.
5. 5.
   Stir in the soy sauce and oyster sauce. Season with salt and pepper to taste.
6. 6.
   Simmer for an additional 10 minutes to allow the flavors to meld together.
7. 7.
   Serve the Hulatang soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef — For the most tender results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. Slice the beef thinly against the grain to ensure tenderness.
• Ginger — Grating the ginger releases its flavor more effectively than chopping it. Use a fine grater or a microplane for best results.
• Mushrooms — You can use any type of mushrooms you prefer, such as button mushrooms or shiitake mushrooms. Make sure to clean them thoroughly before slicing.

Tips & Tricks

• For an extra kick of flavor, add a splash of Chinese rice wine or Shaoxing wine to the soup.
• If you prefer a thicker broth, you can dissolve a tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Feel free to customize the vegetables according to your preference. Bok choy, snow peas, or bell peppers would also work well in this soup.
• To save time, you can use pre-sliced beef from your local butcher or supermarket.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Hulatang soup as a main course with steamed rice or noodles on the side. It can also be enjoyed on its own as a light and satisfying meal.

Presentation advice

Garnish the Hulatang soup with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls, allowing the vibrant vegetables and tender beef to be showcased.