Asian boiled meat soup

Total: 2 hr 15 min. | Active: 45 min.
Nutritional value / person: 560 kcal
, Fat: 13 g
, Carbohydrate: 54 g
, Protein: 56 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


oil for frying
800 g boiling beef (e.g. top blade), cut into approx. 3 cm cubes
¾ tsp salt


oil for frying
1 onion, sliced
4 garlic cloves, crushed
40 g ginger, thinly sliced
1 tbsp coarse cane sugar
1 tbsp tomato puree
3 star anise
2 cloves
10 peppercorns, crushed
1 cinnamon stick
1 ½ litres meat bouillon
½ dl soy sauce

To assemble

2 pak choi, sliced
250 g noodles (e.g. Mie noodles)
salt to taste
1 bunch coriander, torn
2 tbsp fried onions
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How it's done

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Heat the oil in a cooking pot. Salt the meat, brown in batches for approx. 5 mins., remove.


Heat a dash of oil in the cooking pot. Sauté the onion, garlic and ginger for approx. 5 mins. Add the sugar and all the other ingredients up to and including the cinnamon stick, sauté briefly. Pour in the stock and soy sauce, bring to the boil, reduce the heat.

To boil the meat

Add the meat, leave to infuse just below the boil for approx. 1½ hrs. Remove the meat. Pour the stock through a sieve, pour back into the pan. Return the meat to the stock.

To assemble

Add the pak choi and noodles to the soup, simmer for approx. 3 mins., stirring occasionally. Season the soup with salt, plate up, garnish with the coriander and fried onions.

Good to know
Tip: Boil 25 g of dried shiitake mushrooms with the meat.

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