Beef Herbal Soup (single Serving) Recipe

Blanch beef

Rinse beef pieces and bones under cold water. Place in a pot, cover with cold water and bring to a rapid boil for 3 minutes to remove impurities. Skim scum, then drain and rinse the beef and bones under warm water. This yields cleaner-tasting soup.

Pat beef and bones dry and set aside.

Quickly rinse all dried herbs (dang gui, codonopsis, shan yao, astragalus, polygonatum, goji berries, red dates) under cold water to remove dust. Discard any stems. If using very hard larger herbs, break into smaller pieces.

Smash the ginger and garlic with the flat side of a knife to release aroma; do not peel necessarily—just rinse and smash.

In a clean medium pot, add the blanched beef and bones and 900 ml fresh water. Bring to a gentle boil over high heat.

When boiling, reduce heat to a low simmer (small bubbles) and add all the rinsed dried herbs and smashed ginger/garlic. Cover with a lid slightly ajar to allow steam to escape.

Simmer gently for 90 minutes. Skim any foam or fat from the surface every 20–30 minutes for a clear broth. If you prefer a richer broth, simmer up to 120 minutes until beef is tender and flavors are fully extracted.

After simmering, remove bones and large herb pieces with a slotted spoon. Taste the broth and add 1 tsp light soy sauce and 1 tsp salt, adjusting to your preference.

Add 1 tsp white pepper and stir. If any beef pieces need additional tenderness, return them briefly to the hot broth for 2–3 minutes.

Ladle the soup into a single serving bowl, place the beef pieces in the center, then garnish with chopped coriander and sliced scallion.