a fragrant wormwood soup
Making a mugwort soup using fragrant mugwort, beef rump with less fat, and light and savory tofu
3 serving
Within 60 minutes
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Ingredients
  • Mugwort
    200g
  • Beef
    190g
  • Tofu
    330g
  • Flour
    4TS
  • Salt
    suitably
  • leek
    little
  • Radish
    1/4ea
  • Sea tangle
    3piece
  • onion
    1/2ea
  • Anchovy
    10ea
  • Water
    6cup
Cooking Steps
STEP 1/6
Pour water into a pot and serve anchovy kelp soup with radish, anchovy, kelp, and onion. Rinse the kelp under running water and remove the kelp first when the anchovy kelp broth boils.
STEP 2/6
Wash mugwort in running water, drain it on a sieve, and chop it finely. I left some mugwort for garnish.
STEP 3/6
Beef rump is prepared with beef.
STEP 4/6
Rinse the tofu in running water and squeeze the water using a cloth cloth.
STEP 5/6
Add mugwort, beef, tofu, flour, and salt, mix well, and then knead to make a round meatball. I sprinkled a little flour to prevent the meatballs from sticking to the plate.
STEP 6/6
Take out the ingredients, boil them for a while, add the meatballs and boil them, remove the foam, season with salt, and remove from the heat. Place the wormwood soup in a bowl and garnish with mugwort and sliced green onions.
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