Ingredients with Measurements:
- 1 lb. ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tsp. ginger, grated
- 4 cups beef broth
- 1 cup water
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 cup mushrooms, sliced
- 2 tbsp. soy sauce
- 1 tsp. sesame oil
- Salt and pepper to taste
- 4 oz. rice noodles
- 2 green onions, sliced
- 1 red chili pepper, sliced
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Grater
Step-by-step instructions:
1. In a large pot, cook the ground beef over medium heat until browned. Drain the excess fat.
2. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook for 2-3 minutes until the onion is translucent.
3. Pour in the beef broth and water. Add the sliced carrots, celery, and mushrooms. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes.
4. Stir in the soy sauce and sesame oil. Season with salt and pepper to taste.
5. Cook the rice noodles according to package instructions. Drain and set aside.
6. To serve, divide the cooked rice noodles among 4 bowls. Ladle the hot soup over the noodles.
7. Garnish each bowl with sliced green onions and red chili pepper.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium heat for cooking the ground beef and vegetables. Low heat for simmering the soup.
Serving size:
4 servings
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 25g
Protein: 26g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Beef broth can be substituted with chicken or vegetable broth.
- Rice noodles can be substituted with egg noodles or udon noodles.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use shrimp instead of ground beef for a seafood version of the soup.
- Add bok choy or spinach for extra greens.
Tips and tricks:
- To save time, use pre-sliced mushrooms and carrots.
- Make sure to drain the excess fat from the cooked ground beef to avoid a greasy soup.
- Adjust the amount of soy sauce and sesame oil to taste.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until hot.
Presentation ideas:
Serve the soup in individual bowls with the rice noodles at the bottom and the hot soup ladled over the top. Garnish with sliced green onions and red chili pepper.
Garnishes:
- Sliced green onions
- Sliced red chili pepper
- Chopped cilantro
- Lime wedges
Pairings:
- Steamed rice
- Garlic bread
- Asian-inspired salads
Suggested side dishes:
- Steamed vegetables
- Egg rolls
- Potstickers
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the flavor.
- If the soup is too bland, add more soy sauce or salt to taste.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to avoid foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Mieum soup is a Korean soup made with beef broth and rice noodles. It is a popular comfort food in Korea and is often served during the colder months.
Flavor profiles:
Mieum soup has a savory and slightly sweet flavor from the beef broth and soy sauce. The sesame oil adds a nutty flavor, while the ginger and garlic add a subtle spice.
Serving suggestions:
Serve the soup hot with garnishes and side dishes for a complete meal.
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Region: Korean