Go Back
Three bowls of beef, cabbage, and tofu soup
Print Recipe
4.50 / 2 votes

Beef, Cabbage, and Tofu Soup

This warming soup with Korean flavors will fill you up with protein from both beef and tofu, a remarkable amount of cabbage and mushrooms, plus supporting brown rice and a sprout-scallion topping.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Appetizers
Cuisine: Korean
Servings: 6 servings
Calories: 258

Ingredients

  • 14 ounces firm tofu, cut into 1/2-inch (12-mm) pieces
  • 8 ounces sirloin steak tips, trimmed and cut into 1/2-inch (12-mm) pieces
  • 2 tablespoons garlic oil, divided
  • 1 tablespoon grated fresh ginger
  • 1 to 3 tablespoons gochugaru
  • 4 cups store-bought or homemade beef broth
  • 3 cups water
  • 1/4 cup long-grain brown rice, rinsed
  • 1 tablespoon fish sauce, plus extra as needed
  • 1/2 small head (12 ounces) napa cabbage, cored and cut into 2-inch (5-cm) pieces
  • 1 pound shiitake mushrooms, stemmed and thinly sliced
  • 1 cup (2 ounces) bean sprouts
  • 4 scallions, green parts only, sliced thin and on a bias
  • 1 tablespoon toasted sesame oil, divided
  • 1/4 cup unseasoned rice vinegar
US - Metric

Instructions

  • Line a rimmed baking sheet with paper towel. Spread the tofu in a single layer on the paper towel and let drain for 20 minutes. Pat beef dry with paper towels.
  • In a Dutch oven over medium-high heat, warm 1 tablespoon oil until just smoking. Brown beef well on all sides, 5 to 7 minutes, then transfer to a bowl.
  • In the same Dutch oven, combine remaining 1 tablespoon oil, ginger, and gochugaru and cook over medium heat until fragrant, 30 to 60 seconds. Stir in broth and water, scraping up any browned bits.
  • Stir in beef and any accumulated juices, rice, and fish sauce and bring to simmer. Cover, reduce heat to medium-low, and cook until beef and rice are tender, 45 to 55 minutes.
  • Stir in cabbage and mushrooms, return to simmer, and cook, uncovered, until vegetables are tender, about 5 minutes more.
  • Meanwhile, in a small bowl, toss bean sprouts, scallions, and 1 teaspoon sesame oil together.
  • Remove the soup from the heat and stir in tofu, vinegar, and remaining 2 teaspoons sesame oil. Season with extra fish sauce to taste. Top individual portions evenly with bean sprout mixture. Serve.

Nutrition

Serving: 1portion | Calories: 258kcal | Carbohydrates: 18g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 900mg | Fiber: 5g | Sugar: 4g