The recipe for a chicken soup called the Short Rib with a Salad is a staple in many households.
But while the short ribs in this soup are tender and juicy, the broth is too thin and lacks the flavor of the beef, so a vegetarian might enjoy the soup instead.
Here are a few tips for making the Short Ribbon with a salad.
Wash and cut the Shortribs.
When the meat is dry, chop the ribs into 1-inch pieces.
Place them in a bowl of water and let soak for 10 minutes.
Slice the beef into 1/2 inch pieces.
Cut the short rib into 1 inch pieces, making 1/4 inch strips.
Chop the beef strips into 1 1/8 inch pieces and set aside.
Heat up a pot over medium heat and add the water, soy sauce, vinegar, and 1 tablespoon of the flour.
Stir well to combine.
Add the beef pieces and bring to a boil.
Reduce the heat and simmer for 10 to 15 minutes, until the meat has cooked through.
Remove the beef from the boiling broth.
Add 1 cup of the rice vinegar and cook for 1 minute.
Add 3 tablespoons of the short broth and mix well.
Stir in the remaining 1 cup water.
Add remaining 1 tablespoon water and cook, uncovered, for 10 more minutes, or until the soup is thickened.
Return the broth to the pot over low heat.
Add another cup of rice vinegar, a little at a time, and stir to combine, and bring the soup to a simmer.
Remove from the heat.
Serve the soup with chopped lettuce, tomatoes, and cucumbers.
If you don’t have fresh basil or fresh oregano, try adding a few tablespoons of fresh thyme leaves. 7. Enjoy!