Mom's Seaweed Soup

Ingredienti

1 cup torn wakame

1 tablespoon toasted sesame oil

1½ pounds beef tenderloin, cut into ½-inch cubes

¾ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ teaspoon minced garlic

1 tablespoon jarred concentrated beef stock base

½ cup chopped green onions

2 cups uncooked sticky rice

Sesame seeds, for garnish

Istruzioni

1. Place the wakame in a medium bowl and cover with warm water. Let sit at room temperature until fully rehydrated and pliable, about 5 minutes. Drain

and set aside.

2. In a large soup pot or Dutch oven, heat the sesame oil over medium-high heat. Add the beef, ½ teaspoon of the salt, and the pepper and cook, stirring occasionally, until the beef is lightly browned, 8 to 12 minutes. Add the garlic and cook, stirring constantly, until softened and fragrant, about 1 minute.

3. Stir in 8 cups water and the beef stock base. Bring to a boil over high heat, then add the wakame and ¼ cup of the green onions. Reduce the heat to medium-low and simmer, stirring occasionally, for 45 minutes to • concentrate the flavors. Stir in the remaining ¼ teaspoon salt.

4. Meanwhile, cook the rice according to the package directions. Cover and

keep warm.

5. Divide the rice evenly among six bowls. Ladle the soup over the rice and sprinkle with the remaining ¼ cup green onions. Garnish with sesame seeds

and serve.

6. Store in an airtight container in the refrigerator for up to 3 days.

Makes 6 servings