Beef Vermicelli and Radish Soup

Name: Beef Vermicelli and Radish Soup
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 250g Ground beef; 150g fans; 1 piece Carrot; 1 piece Egg; to taste Salt; to taste MSG; to taste Chicken powder; a pinch Starch; a pinch light soy sauce; a pinch Scallion; a pinch Ginger; a pinch Thirteen Spices

A hearty northern-style soup with seasoned beef meatballs, softened shredded radish, and slippery glass noodles in a ginger-scented broth, satisfying and warming on cold days.

20 minNewEasy Soups Mix Savory

Instructions

1
Put the ground beef into a bowl.
2
Add chopped green onions and ginger.
3
Salt, chicken bouillon, MSG, thirteen-spice powder.
4
Light soy sauce.
5
Egg white.
6
Starch.
7
Stir in one direction with chopsticks until it becomes elastic.
8
Carrot cut into shreds.
9
Add a little oil to a large spoon, then add shredded green onions and ginger and stir-fry until fragrant.
10
Add the shredded radish and stir-fry until soft.
11
Add water until it covers the radish.
12
Season with salt, chicken bouillon, and MSG.
13
Add the soaked vermicelli.
14
Bring water to a boil and add the meatballs. Cook for 8 minutes, skim off the foam, add a little sesame oil, and serve.
15
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