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Gina's Cabbage and Beef Miso Soup

photo This soup has a deliciously interesting flavor.  It has the comforting richness of beef, the sweetness of cabbage and the mild saltiness of miso.  It contains many of the 5 elements of the Chinese philosophy (energy fields), so it brings a very well balanced meal to the table.  The miso acts as a probiotic, and the shiitake mushrooms and cabbage have cancer preventing properties.  I made homemade beef stock and included the recipe at the bottom, however, you can use any kind you like (organic recommended). Ingredients:
  • 2 tablespoons of butter
  • 1 large or two small onions, chopped
  • 4 garlic cloves, crushed
  • 6 ounces shiitake mushrooms (optional)
  • 8 cups beef stock
  • 1/2 savoy cabbage, cored and chopped or sliced into 1 inch pieces
  • 2 tbs miso paste (I used white)
  • pepper
  • 1/4 cup fresh parsley
Saute onions, garlic and mushrooms in butter until tender, about 3 minutes.  Add beef stock and cabbage.  Bring to a boil and then lower the heat to a low simmer until cabbage is partially wilted, about 15 minutes.  While soup simmers, take two tablespoons of miso and add about 1/4 cup of the broth in a bowl.  Mix the miso and broth together until it forms a loose paste, then stir into the soup, a little at a time until you've reached the desired taste.  Some prefer less miso than others due to the saltiness.  Add the parsley and desired amount of pepper.  Serve warm. Beef Broth Recipe I cooked the beef broth in the pressure cooker because it only takes one hour to get a rich, meat of the bone broth.  This recipe calls for a conventional pot. Ingredients:
  • 2 lbs beef shanks
  • 8 cups of water
  • 1 large onion or two small, quartered with skin
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 2 large bay leaves
  • 1/4 teaspoon peppercorns
Add water to stockpot, bring to a boil and add all ingredients.  Partially cover and simmer on low for 2 1/2 hours until meat falls of the bone.  Set the cooked beef shanks and meat aside in a bowl while you strain the stock.  Discard the vegetables and bones.  Shred the meat and add it back into your stock. The stock can be stored in the refrigerator for up to 4 days or stored in the freezer for up to 4 months.  

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