Wednesday, March 3, 2010

Chinese Vegetable Beef Soup

My dad (the one with the candida in our house) is Chinese and he loves it when we cook Asian food. This soup is one of our favorites and it's very easy to make!

2 lbs. ground beef
6 cloves garlic, pressed or minced
2 Tbsp. peeled and finely chopped fresh ginger
10 cups chicken broth (homemade is best)
1 (3 oz) package fresh shitake mushrooms
1 small head napa cabbage
1 (8 oz.) can bamboo shoots, drained
3 Tbsp. Bragg's Amino Acids
2 tsp. sesame oil
2 tsp. sea salt (or to taste)

Brown ground beef with garlic in a large soup pot. Drain fat and discard. Add ginger to beef and stir fry till fragrant, about 1 minute. Add broth. Wash mushrooms and remove stems. Slice into strips and add to the soup. Cut napa cabbage crosswise into "ribbons," discarding the lower stalk area. Wash and drain (you can spin it in a lettuce spinner if desired). Add to soup along with remaining ingredients. Bring to a boil, then reduce heat and simmer until cabbage is cooked, about 15 minutes or more. Taste and adjust seasonings. Enjoy!

Want to eat it with those fun Chinese spoons? Click here to purchase a pack of 12 on Amazon.


Anonymous said...

Very nice recipes, I'm glad I found your blog. But just a note, mushrooms are a no no.
thanks! :)

Candida Cooking said...

Almost all mushrooms are no-nos, but according to our research shitake mushrooms are permitted in limited amounts.

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