It is already May but here in the Midwest it is still cold. As a matter of fact, it snowed / hailed last Sunday. We can have a taste of all four seasons in one day. Weird weather, hahaha.
When the weather is cold, it is nice to have some hearty soups. Enjoy this short rib soup that is full of flavor.
You could either do the slow and long way to prepare this dish by boiling it or put it in a slow cooker and leave it until tender. If you are pressed for time, you can use a pressure cooker to tenderize the beef.
In recent studies, it was found out that bone broth is beneficial to the body. It is said that “bone broth, long regarded as a natural medicine, contains proteins and minerals essential for everything from beating the common cold to speeding recovery from injuries”. It was found that “found that bone broth, with its complex combination of vitamins, minerals, and amino acids, significantly improved the speed and quality of healing bones. Broth is also packed with minerals and amino acids that fuel your body to rebuild stronger cells, thus boosting immunity.”
This soup has daikon, an asian type of radish. Daikon is used in Chinese Medicine Nutritional therapy to balance heavier foods that are high in harder to digest animal protein and fat, like beef or pork. Bigger daikons are not as spicy as the smaller ones. I used the bigger daikon for this soup.
According to studies, “Daikon is also an excellent vegetable for spring, due to its “decongesting” and cleansing properties. Here it is excellent combined with other decongesting and cleansing vegetables like burdock root, dandelion greens, and greens from the choy family.”
The benefits of daikon include
- Anti-bacterial & anti-viral: good for acne & eczema.
- Aids digestion.
- Aids Kidney functions.
- Remove body toxins.
- A good decongestant.
- Rich in Vitamin A,C, E & B-6.
- Rich in minerals Potassium, Magnesium, Calcium & Iron.
In recent studies, it was found out that bone broth is beneficial to the body. It is said that “bone broth, long regarded as a natural medicine, contains proteins and minerals essential for everything from beating the common cold to speeding recovery from injuries”
4 pounds combination of bone-in and boneless short ribs (cut into 2-inch sections)
6 cloves of garlic
16 cups (4 quarts) water
salt and pepper to taste
1/2 pound daikon, cut into 1 inch cubes
glass, rice or mung bean noodles (cooked according to the package instructions)
green onions for garnish
Trim the ribs of any excess fat. Soak the beef in cold water for about 20 minutes until the water is a dark pink. This helps draw out the impurities and blood residue from the beef and bones before cooking. Drain.
Transfer the meat to a large pot and fill it with 16 cups of water. Add the garlic cloves. Bring water to a boil.
When the water starts boiling, lower the heat to medium low and simmer for about 3 hours. If you are using a slow cooker, change your setting to low and leave it for 8 hours or to medium and cook between 3 and 4 hours.
Scoop off the scum that rises to the surface. Check beef for tenderness. You will notice that after several hours, the soup becomes milky. Season with salt and pepper.
I usually let the soup cool down and remove the fat that rises on top. It is hard to remove the fat while the soup is hot.
Reheat the soup and add the daikon slices. Cook until the daikon slices are done around 10-15 minutes.
Cook the noodles according to the package directions. Place a portion of the cooked noodles in individual bowls. Add beef and daikon slices and ladle the hot broth over it.
Garnish with sliced green onions and serve.