Japanese Beef and Rice Soup

Ingredients

Meat
- 7 cups Beef bone broth
- 10 oz Beef short ribs, cooked

Produce
- 1 tsp Ginger, fresh
- 1/2 Lemon, Juice of
- 1/2 cup Nori crinkles
- 1 bunch Scallions
- 3 1/2 oz Shiitake mushrooms, fresh

Condiments
- 2 tbsp Tamari

Pasta & Grains
- 1 cup Brown rice, cooked

Time
Cook: 10M

Found on cooking.nytimes.com

Description

When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks — with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too. Featured in: Bones, Broth, Bliss . Learn: How to Make Soup

Directions

Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.

Nutrition

183 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 20 grams protein; 49 milligrams cholesterol; 636 milligrams sodium

Serves: About 8 cups
Cook Time: PT10M

cooking.nytimes.com

223 1 2017-08-01 07:58:19

Title:	Japanese Beef and Rice Soup Recipe
Descrition:	When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead Soon he had designed an entire system of healthful eating (and drinking around the stuff This soup, wintry but light, is a satisfying example

Japanese Beef and Rice Soup