Non-instant Soup Base Recipes: Osmanthus Soy Nabe and Nourishing Shroom Stock
Posted by Beef Market ·
Non-instant Soup Base Recipes: Osmanthus Soy Nabe and Nourishing Shroom Stock
As part of our Lunar New Year specials, we concocted 2 neutral tasting soup bases to accommodate your reunion dinner spread.
Reunion dinners aren’t quite as easy putting together as you’d imagined it to be — farm-fresh ingredients, screaming-hot pot of soup before you, chopsticks swooping in for each floating prize. Everyone expects a little more each year, we’re well aware.
When you’ve got a meticulously-thought out platter ranging from specialty fish pastes to grass-fed wagyu (not forgetting those roe-filled bundles of joy), it would be a disservice to go instant on the broth now wouldn’t it? We’re not saying we don’t appreciate simplicity, in fact it’s an accurate take on how we approach our selections of meat; cooked lightly without contrasting flavours. Now we know you share the same appreciation as we do for quality produce, so here are some easy non-instant soup base recipes to keep your appetite fixed on the intense flavors of a traditional steamboat dinner.
Osmanthus Soy Nabe
- 8 cups water
- 8 tbsp Osmanthus Flowers (or a neutral-tasting tea leaf, skip if unnecessary)
- 4 tbsp Dried Anchovies (Without heads preferably)
- 8 Lotus Seeds
- 10 tbsp Toasted Sesame Seeds or Sesame Oil
- 6-8 Red Dates
- 2/3 cup Mirin
- 2/3 cup Sake
- 4 cups Unsweetened Soy Milk (Fresh from the market)
- Soy Sauce and Salt to season (though we prefer leaving this part entirely to what ingredients are stacked on your dinner platter)
Method:
Heat a large stockpot over low heat, throw in sesame seeds and toast until fragrant, then remove. Grind all that toasty goodness in a pestle and mortar or blender. Place aside.
In the same empty stockpot toss in dried anchovies, red dates, and lotus seeds. Next adding water, mirin, and sake along with it, bringing it to a boil, then simmering for at least an hour. During the simmering process, add soy milk and stir occasionally. Season with soy sauce and salt accordingly. Finally to serve, strain broth through a sieve and add a few tablespoons of your broken down sesame paste or oil (or both) into the hot pot, and pour your broth. This soup base has light herbal notes that goes well with fattier cuts like our karubi plate and Hokkaido Wagyu(insert link), cleansing the palette with each sip.
P.S. We like leaving the red dates in, or even adding fresh ones just before we get the soup boiling
When you’ve got a meticulously-thought out platter ranging from specialty fish pastes to grass-fed wagyu (not forgetting those roe-filled bundles of joy), it would be a disservice to go instant on the broth now wouldn’t it? We’re not saying we don’t appreciate simplicity, in fact it’s an accurate take on how we approach our selections of meat; cooked lightly without contrasting flavours. Now we know you share the same appreciation as we do for quality produce, so here are some easy non-instant soup base recipes to keep your appetite fixed on the intense flavors of a traditional steamboat dinner.
Osmanthus Soy Nabe
- 8 cups water
- 8 tbsp Osmanthus Flowers (or a neutral-tasting tea leaf, skip if unnecessary)
- 4 tbsp Dried Anchovies (Without heads preferably)
- 8 Lotus Seeds
- 10 tbsp Toasted Sesame Seeds or Sesame Oil
- 6-8 Red Dates
- 2/3 cup Mirin
- 2/3 cup Sake
- 4 cups Unsweetened Soy Milk (Fresh from the market)
- Soy Sauce and Salt to season (though we prefer leaving this part entirely to what ingredients are stacked on your dinner platter)
Method:
Heat a large stockpot over low heat, throw in sesame seeds and toast until fragrant, then remove. Grind all that toasty goodness in a pestle and mortar or blender. Place aside.
In the same empty stockpot toss in dried anchovies, red dates, and lotus seeds. Next adding water, mirin, and sake along with it, bringing it to a boil, then simmering for at least an hour. During the simmering process, add soy milk and stir occasionally. Season with soy sauce and salt accordingly. Finally to serve, strain broth through a sieve and add a few tablespoons of your broken down sesame paste or oil (or both) into the hot pot, and pour your broth. This soup base has light herbal notes that goes well with fattier cuts like our karubi plate and Hokkaido Wagyu(insert link), cleansing the palette with each sip.
P.S. We like leaving the red dates in, or even adding fresh ones just before we get the soup boiling
Shroom and Scallion Broth
- 10-12 cups of water
- 8 dried shitake mushrooms
- 6 cloves garlic
- 2 large carrots
- 1 whole onion
- 2 thumb-sized pieces of ginger
- 4 whole scallions
- 100-120g cordycep flower/mushroom
- Handful of Goji berries
Method:
First off, soak your dried mushrooms over night or at least 8 hours in cold water.
Heat a large stockpot over medium heat and throw in chopped carrots, ginger, onions, and other vegetables you might prefer like fennel and celery. Sear over high heat for about 5 mins or until almost caramelised.
Toss in the garlic (smashed whole or minced) along with the base of scallion and continue to sear for another minute or so, careful not to burn anything — if the vegetables look near overdone, remove them momentarily.
Now add water along with goji berries in whole, sliced rehydrated shitake mushrooms, and cordycep flowers/mushroom. Your stock will now start to brown even more, taking on the bright orange hues of the added fungi. Bring entire stock to a boil and then simmer for at least an hour, using a ladle and stirring in between to prevent burning at the base. Remember to skim off the any unwanted sediment that collects on the surface to ensure your broth stays clear.
Use top ends of the scallion as garnish, slicing them however you deem presentable. Leave broth to cool and freeze for easy storage. A soup base infused with a subtle robustness and nourishing goodness so you don’t leave the table too stuffed — though that goes against all Chinese New Year traditions. But hey, we’re objective thinkers and it only made sense to introduce a broth that soothes you as you feast.
Also, the flavors of the broth deepen as each ingredient cooks during dinner, so keep your tastebuds peeled for that peak moment when the broth hits full flavor right before over saturation.
For more selections to go with these steamboat recipes, check out our Lunar New Year specials here: https://beefmarket.sg/collections/beefy-bundle-deals
For more selections to go with these steamboat recipes, check out our Lunar New Year specials here: https://beefmarket.sg/collections/beefy-bundle-deals