Beef Brisket Hangover Soup

Ingredients

재료 Beef Broth(30g) Oyster Mushroom(10g), Zucchini(20g), Cheongyang Chili(1g) Green Onion(10g), Cherry Tomato(80g), Bean Sprouts(50g) 양념 Chopped Garlic(8g), Low-sodium Soup Soy Sauce(2.5g), Salt(0.5g)

Instructions

1. 1

   Drain the beef brisket used for broth and slice thin.

   
2. 2

   Finely tear the mushroom, cut the zucchini into flat half-moon shapes, and diagonally cut the chili and green onion.

   
3. 3

   Score a cross on the cherry tomato, blanch in boiling water, and peel.

   
4. 4

   Heat cooking oil (10g) in the pot, add chopped garlic and stir-fry for aroma, then add cherry tomato and stir-fry.

   
5. 5

   Add broth (300g), bean sprouts, beef, oyster mushroom, and zucchini, season with soup soy sauce and salt, and boil.

   
6. 6

   Add diagonally cut cheongyang chili and green onion to finish.