Chinese Beef Soup

Recipe: Chinese beef soup

Chinese beef soup recipe, served with soy vermicelli. It was a complete meal, you have to choose the piece of beef well so that it is not hard. We love soups in winter because they allow you to make lots of original meals and enjoy lots of vegetables. Chinese beef soup, don’t forget to cut the vermicelli, it will be easier to taste. I will do this kind of soup again, but this time with chicken and maybe another time with shrimp or fish. Chinese beef soup we eat both with chopsticks and with a large spoon, children like this kind of soup where black mushrooms float on the surface. thank you to Florence for her bowl and Thibaut for the baguettes

Recipe ingredients

  • Chinese Beef Soup Recipe for 4 people:
  • 180 gr of canned soya, drained
  • 120 gr of beef cut into strips
  • 10 gr of black mushrooms
  • 2 marrow bones
  • 1 tablespoon of olive oil
  • 2 stalks of celery
  • 1 turnip
  • 1 yellow turnip
  • 2 carrots
  • 5 thin slices of fresh ginger
  • 2 tablespoons of oyster sauce
  • 3 tablespoons of soy sauce
  • 1 tablespoon of rice vinegar
  • 2 tablespoons Nuoc mam


  1. Place the dried mushrooms in a bowl.
  2. Cover the mushrooms with boiling water.
  3. Grill the marrow bones in a spoonful of olive oil.
  4. Rinse the chervil, then thinly slice.
  5. Peel the carrots then grate with the large grid of the grater.
  6. Peel the turnips, then grate with the large grid of the grater.
  7. Add the vegetables to the bones.
  8. Pour in the soy and oyster sauces, the rice vinegar and the nuoc mam
  9. Then add the mushrooms.
  10. Cover with water and cook for 30 minutes.
  11. Cut the vermicelli and add to the soup juice and cook for 2 to 3 minutes.
  12. Divide the beef among the soup bowls.
  13. Add the hot soup over the beef.
  14. Cook for 3 minutes then enjoy.

Preparation time: 25 minutes

Cooking time: 30 minutes
Number of people: 4

4 star rating: 1 review

What wine to drink with: Chinese beef soup

My favorite wine for this recipe: Pouilly Fumé Grape Sauvignon Blanc
Temperature between 09 ° and 10 °

Thanks to Léonie for the photo

Grill the bones Add the bean sprouts Add the grated carrots Pour the sauces Cut the beef Cook the beef in the broth Flip the beef Zoom

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