It was time for the second installment of soup Tuesday at Heathers work. If you didn’t check out the original soup Tuesday post you should learn how to make my butternut squash and coconut, or roasted red pepper and goat cheese soups. The problem with this session of the club is that Heather came down with a violent flu and wasn’t able to bring this soup in! Sadly she also missed Wednesday, so now they will be enjoying soup Thursday. It doesn’t quite have the same ring to it as soup Tuesday.
Heather had sent me a really good post about 29 Asian inspired soups. All of them looked delicious! Because the weather in Calgary is so ridiculous, I decided to do a version of a slow cooker short rib soup. We’ve literally gone from plus 13 one day, to minus 5 and 8 inches of snow. Bah! This soup has a bit of heat from the Sriracha and is completely gluten free from the Braggs gluten free soy sauce. This beef was so sweet and tender when it was done! On with the recipe!
- 2 pounds of beef short ribs make sure to remove the silver skin with a sharp boning knife
- 2 Tablespoons of steak spice
- 2 Tablespoons of sesame oil
- 2 Tablespoons of finely chopped garlic
- 2 Tablespoons of finely chopped ginger
- 1/2 cup of Braggs gluten free soy sauce
- 1 teaspoon of Sriracha sauce
- 1 Tablespoon of honey
- 1.5 Liters of organic chicken stock
- 1 package of rice vermicelli noodles
- 2 cups of shitake mushrooms sliced
- 1 cup of sliced white onion
- 1 Tablespoon of canola oil.
- Garnish - 1 cup each of chopped green onions and cilantro. Slice up 1 lime into wedges as well
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Whisk together the honey, sesame oil, soy sauce, Sriracha, and half the garlic and ginger. Toss the short ribs in the marinade to coat. Let sit for 30 minutes.
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Take out the ribs and season with the steak spice and some salt and pepper. Heat up your grill and brown the short ribs on all sides. You can also broil them in the oven as well.
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Add the short ribs to your slow cooker, and add in the chicken stock, and the leftover marinade. Add in any additional soy sauce or honey depending on your preference. Turn on the slow cooker and braise for 4-5 hours, or until the meat shreds and falls right off the bone. Make sure to skim off the fat every half hour or so.
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In the last half hour of cooking, heat up a pan and sauté the mushrooms, onions, and the rest of the garlic and ginger until the vegetables are nice and soft. Add into the crock pot.
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Once the meat is done, serve the soup with the rice vermicelli noodles, and garnish with limes, cilantro, and green onions.
This slow cooker soup filled our house with an amazing sesame, ginger, and garlic smell. I ate some yesterday and the beef was so tender and sweet. I also want everyone to know that this is a really healthy dish too. It is a bit rich, but one you should be entitled to treat yourself to. All of the ingredients are natural, it’s gluten free, and a really great meal after a workout at the gym.
