Preparing a Beef and Ginger Soup

Recently, I stayed at the Druidstone Hotel on the Pembrokeshire coast in Wales and tried some of their exceptional cooking. Hats off to the chef!  Here’s a delish Beef and Ginger Soup recipe for 2 people with a slightly oriental twist which I hope has been properly replicated here. It’s light, nourishing, and aromatic — perfect for a cozy starter or even as a meal. To make it more substantial, it could be served with cooked rice or rice noodles in the bowl for instance just to add extra.

Beef and Ginger Soup (Serves 2)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

 Equipment Needed:

• Medium saucepan or pot (at least 2.5–3L)

• Sharp knife

• Chopping board

• Ladle

• Fine grater or microplane

• Strainer (optional, if clarifying broth)

 Ingredients:

• 200g (7 oz) thinly sliced beef sirloin or flank steak

• 1 tbsp sesame oil

• 1 tbsp soy sauce

• 1 tbsp oyster sauce (optional, adds umami depth)

• 1-inch fresh ginger, grated

• 2 garlic cloves, minced

• 2 spring onions (scallions), chopped (white and green parts separated)

• 4 cups (1 liter) low-sodium beef stock

• 1 tsp fish sauce (optional)

• 100g (3.5 oz) shiitake mushrooms, sliced (fresh or rehydrated dried)

• 1 small carrot, julienned or thinly sliced

• 1 tsp rice vinegar or lime juice (for brightness)

• Fresh coriander (cilantro), for garnish

• Red chili slices or chili oil (optional, for heat)

• Salt and white pepper to taste

• Cooked rice noodles or jasmine rice (optional, for serving)

 Preparation Steps:

1. Marinate the beef: In a bowl, combine the sliced beef with soy sauce, oyster sauce, and half the grated ginger. Let sit while prepping other ingredients (10–15 mins).

2. Chop vegetables: Slice mushrooms, julienne carrot, chop scallions (separating whites and greens), mince garlic.

 Cooking Instructions:

1. Sauté aromatics: In a medium pot, heat sesame oil over medium heat. Add garlic, scallion whites, and remaining ginger. Sauté for 1–2 minutes until fragrant.

2. Add mushrooms and carrot: Stir-fry for 3–4 minutes to soften slightly.

3. Add stock: Pour in the beef stock and bring to a boil. Reduce to a simmer.

4. Simmer: Add fish sauce (if using). Simmer gently for 15–20 minutes to let the flavors meld.

5. Cook beef: Add marinated beef to the soup. Let cook for 5–7 minutes, just until the beef is cooked through and tender.

6. Finish: Add rice vinegar or lime juice, taste, and adjust salt, pepper, or soy sauce as needed.

7. Serve: Ladle into bowls. Garnish with chopped scallion greens, fresh coriander, and chili if desired. Optionally serve over noodles or rice.

 Nutritional Info (per serving, without noodles or rice):

Approximate Values

• Calories: 280 kcal

• Protein: 25g

• Fat: 15g (mostly from sesame oil and beef)

• Carbohydrates: 10g

• Fiber: 2g

• Sodium: ~900mg (variable depending on stock and sauces)

Add ~200–300 kcal if served with rice or noodles.