Beef and finely-shredded vegetable soup

Much of the flavour in Harumi Kurihara's easy soup comes from the marinade, which enhances the flavour of the beef
Beef and finely-shredded vegetable soup
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 10 mins marinating
  • Effort: easy


For the beef

  • 200 g thinly sliced beef
  • 60-75 ml soy sauce
  • 1 tbsp sake
  • 1-2 tbsp mirin
  • 1-2 tsp caster sugar

For the soup

  • 50 g carrots
  • 70 g celery
  • 20 g watercress
  • 20 g ginger
  • 1.2 litres dashi
  • shichimi, Japanese 7-spice powder, or chilli powder, to taste


1. For the beef: cut the thinly sliced beef into 4-5cm long strips, place in a bowl and add the soy sauce, saké, mirin and sugar. Mix together and season with pepper. Set aside to marinate for 10 minutes.

2. For the soup: cut the carrots into julienne strips 6cm long. Remove any stringy parts from the celery and cut into similar-sized julienne. Trim the stems from the watercress and divide into four. Peel and slice the ginger into fine julienne.

3. Put the dashi stock into a large saucepan over a medium heat. Once it has come to the boil, add the beef and the marinade. Skim off any scum that forms on the surface.

4. Add the carrots, celery, ginger, watercress in this order, then add salt to season. Gently boil for a few minutes, taking care not to let the vegetables overcook they should still be quite crispy when you serve them.

5. Serve the soup with some schichimi togarashi or chilli powder sprinkled on top.

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