Red Bean Paste Soup

Recipe by
Total Time:
1.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 10 oz - beef
  • 1/2 cup - tofu
  • 2 - small potatoes
  • 1/4 cup - carrot
  • 3 - shitake mushrooms
  • 1 - chilli pepper
  • 1 - green onion
  • 2.5 cups - beef stock
  • 3 tbsp - red bean paste
  • 1 tbsp - garlic
  • 1 tsp - sugar
  • 1/2 tbsp - soy sauce
  • Ground black pepper
  • Salt
  • 3 stems - suk gat (Korean herb) or parsley

How to Make Red Bean Paste Soup

  • Cut carrot, potatoes and tofu into 1 inch cubes.
  • Cut beef into 1 inch thick pieces and marinate in sugar and soy sauce for 15 mins or more.
  • Soak shitake mushrooms for 15 mins in water, and cut into halves.
  • Deseed chilli pepper and cut into1/4 inch thick pieces diagonally.
  • Chop green onion.
  • In a pot, stir meat over high heat. When meat is cooked, pour in beef stock and dissolve red bean paste.
  • Add garlic, potatoes, carrot and when half-cooked, add chilli pepper, tofu, and mushroom.
  • When potatoes are cooked, add salt and ground black pepper and boil a little longer.
  • Turn off the heat, and add the green onion and suk gat or parsley.

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