Soup > Asian Soups > Chinese Soups

Hulatang Soup Recipe

Ingredients with Measurements:
- 1 lb beef shank, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil
- 8 cups water
- 1 cup daikon radish, sliced
- 1 cup carrots, sliced
- 1 cup sweet potato, cubed
- 1 cup spinach leaves
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp black pepper

Special equipment needed: None

Step-by-step instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the beef shank and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent, about 3 minutes.
3. Pour in the water and bring to a boil. Reduce the heat to low and let simmer for 1 hour.
4. Add the daikon radish, carrots, and sweet potato to the pot and let cook for another 30 minutes.
5. Stir in the soy sauce, salt, and black pepper. Taste and adjust seasoning as needed.
6. Add the spinach leaves to the pot and let cook for 2-3 minutes until wilted.
7. Serve hot.


Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 20g
Protein: 20g

Substitutions for ingredients:
- Beef shank can be substituted with beef chuck or beef brisket.
- Daikon radish can be substituted with turnips or parsnips.
- Sweet potato can be substituted with regular potato or butternut squash.

Variations:
- Add sliced mushrooms for extra flavor.
- Use chicken instead of beef for a lighter soup.
- Add a splash of vinegar for a slightly tangy taste.

Tips and tricks:
- Skim any fat or impurities that rise to the surface while simmering.
- For a thicker soup, add a tablespoon of cornstarch mixed with water and stir until thickened.
- Serve with a side of steamed rice for a complete meal.

Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat on the stove over low heat until heated through.

Presentation ideas:
Serve in a large soup bowl with a sprinkle of chopped green onions on top.

Garnishes:
Chopped green onions, cilantro, or a drizzle of sesame oil.

Pairings:
Steamed rice, garlic bread, or a side salad.

Suggested side dishes:
Steamed rice, garlic bread, or a side salad.

Troubleshooting advice:
If the soup is too thin, let it simmer for a longer period of time to reduce the liquid.

Food safety advice:
Make sure to cook the beef thoroughly to avoid any foodborne illnesses.

Food history:
Hulatang soup is a traditional Chinese soup that originated in the Sichuan province.

Flavor profiles:
Savory, slightly sweet, and aromatic.

Serving suggestions:
Serve hot as a main dish for lunch or dinner.

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Taste: Savory, Tangy, Spicy, Herbal, Umami