Beef Herbal Soup Recipe

Soak herbs

Rinse the dried herbs (angelica, Chinese yam, codonopsis, goji berries, red dates) under cold water to remove dust. If using large herbs, soak them in 100 ml warm water for 10 minutes to rehydrate and release aroma. Drain and set aside, reserving any soaking liquid to add to the soup.

Rinse beef under cold water, trim excess fat if desired, and cut into roughly 3 cm bite-size pieces. Pat dry with paper towel.

Crush garlic lightly, slice ginger thinly, and smash the white part of the green onion to expose aroma.

Bring a small pot of water (about 500 ml) to a rolling boil. Add the beef pieces and blanch for 2–3 minutes to remove blood and impurities. Swirl occasionally to separate pieces.

Use a slotted spoon to remove the beef. Rinse the beef briefly under cold water and discard the blanching liquid. Rinse the pot to remove scum.

Return the cleaned pot to the stove. Add 900 ml fresh water and bring to a light simmer.

Add the blanched beef, sliced ginger, smashed garlic, smashed green onion white part, Shaoxing wine, star anise, Sichuan peppercorns (if using), and all prepared herbs (including any reserved soaking liquid).

Bring to a gentle boil over medium-high heat, then immediately reduce heat to maintain a low simmer. Skim any foam or scum from the surface with a ladle in the first 10–15 minutes to keep the broth clear.

Cover the pot partially and simmer gently for 1 hour to 1 hour 15 minutes, until beef is tender and herbs have infused the broth. Check after 45 minutes and adjust heat to keep a very gentle simmer—occasional small bubbles, not a rolling boil.

Remove and discard the large herb remnants (if you prefer a cleaner mouthfeel) such as tough root pieces and star anise. Taste the soup.

Add 1 tsp salt and 1 tsp white pepper (from the Main Soup items). Stir and taste, then adjust seasoning using the additional 0.5 tsp salt and 0.25 tsp white pepper from the Finishing section as needed.

If desired, finish with a 0.5 tsp drizzle of sesame oil for aroma. Ladle the soup and beef into a deep bowl.

Garnish with chopped green onion and fresh cilantro leaves. Serve hot.