Pakistani Chinese Style Beef Bone Soup

Ingredients

In this Pakistani Chinese adaptation, we incorporate the vibrant flavors of Pakistani Chinese cuisine into the traditional Korean Kkori gomtang. The addition of spices like cumin and coriander gives the soup a distinct Pakistani touch, while the use of vegetables commonly found in Chinese dishes adds a delightful crunch and texture. These modifications create a unique fusion of flavors that will transport you to the streets of Pakistan and China. We alse have the original recipe for Kkori gomtang, so you can check it out.

• 2 pounds (900g) beef bones 2 pounds (900g) beef bones
• 1 onion, quartered 1 onion, quartered
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch piece ginger, sliced 1-inch piece ginger, sliced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) water 4 cups (950ml) water
• 2 carrots, sliced 2 carrots, sliced
• 1 cup cabbage, shredded 1 cup cabbage, shredded
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, add the beef bones, onion, garlic, ginger, cumin powder, coriander powder, black pepper, and salt.
2. 2.
   Pour water into the pot and bring it to a boil over medium heat.
3. 3.
   Reduce the heat to low and let the soup simmer for 2-3 hours, skimming off any impurities that rise to the surface.
4. 4.
   Once the broth is rich and flavorful, strain it to remove the bones and aromatics.
5. 5.
   Return the strained broth to the pot and bring it to a gentle simmer.
6. 6.
   Add the carrots, cabbage, and mushrooms to the pot and cook for an additional 10-15 minutes until the vegetables are tender.
7. 7.
   Stir in the green onions and cook for another minute.
8. 8.
   Serve the soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Beef bones — Choose bones with some meat attached for a richer flavor.
• Cumin powder — Toasting the cumin seeds before grinding them into powder will enhance their aroma.
• Coriander powder — Use freshly ground coriander seeds for the best flavor.
• Ginger — Peel the ginger before slicing for a smoother texture in the soup.
• Mushrooms — Use a variety of mushrooms like shiitake, oyster, or button mushrooms for added depth of flavor.

Tips & Tricks

• For a spicier kick, add a dash of chili flakes or a drizzle of chili oil.
• Customize the soup by adding other vegetables like bok choy or bell peppers.
• Serve the soup with a side of steamed rice or noodles for a more substantial meal.
• Make a larger batch of the soup and freeze it in individual portions for quick and easy meals.
• Experiment with different cuts of beef bones to find your preferred flavor profile.

Serving advice

Serve the Pakistani Chinese Style Beef Bone Soup piping hot in individual bowls. Garnish each bowl with fresh cilantro for a pop of color and added freshness. Accompany the soup with warm crusty bread or steamed rice for a satisfying meal.

Presentation advice

Present the Pakistani Chinese Style Beef Bone Soup in beautiful ceramic bowls to showcase its vibrant colors. Place a sprig of fresh cilantro on top of each bowl for an elegant touch. Serve the soup alongside a plate of steamed rice or a basket of warm bread to complete the presentation.