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Top Rated Soup Recipe:Sausage White Bean Soup


 

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Slow Cooker Recipes > Soup Recipes

Slow Cooker Recipe

Sukiyaki Soup

Sukiyaki Soup

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 6
Cooking time:

This soup recipe is cooked into perfection using a slow cooker. Try and see for yourself.

Ingredients

  • 12 oz (340g) silken firm tofu cut into 2 cm ( inch) cubes
  • 1 teaspoon dashi granules
  • 16 oz (450 g) rump steak thinly sliced
  • 1 leek white part only
  • 6 cups chicken stock
  • oz (15g) dried shiitake mushrooms sliced
  • cup soy sauce
  • 4 oz (110g) dried rice vermicelli noodles
  • 2 tablespoons mirin
  • 1 tablespoons sugar
  • 4 oz (110g) Chinese cabbage shredded
  • 4 scallions sliced diagonally

Steps:

  • In a heatproof bowl, put the dashi and cover with 2 cups of boiling water. Stir well until the granules have dissolved.
  • Slice the leek into half lengthwise, keep the root attached. Wash and rinse with cold water.
  • Slice the leek and remove the root.
  • Put the mirin, leek, dashi, mushrooms, soy sauce, stock and sugar in the slow cooker.
  • Cook for 2 hours on Low.
  • Add the Chinese cabbage and cook for another 5 minutes.
  • Add the beef and the tofu then cook for another 2 minutes.
  • Meanwhile in a heatproof bowl, soak the vermicelli in the boiling water for about 10 minutes.
  • Place the noodles into the serving bowls.
  • Pour the bowls with noodles.
  • Garnish with spring onion and serve.
  • Recipe End

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