Chef Olelo pa’a Faith Ogawa, www.glowhawaii.com
I was inspired by the misty, cozy days in Waimea to create this soup, which features local, grass-fed beef. It is simple to prepare and very soothing for the soul. Enjoy!
4 lbs local grass-fed beef chuck
4 c beef stock
2 qts low sodium chicken stock
2 c water
1 – 3-inch pieces fresh ginger, crushed
6 cloves fresh garlic, peeled and crushed
1 medium onion, julienne cut
1 c gobo (burdock root), cleaned and sliced
1 medium carrot, sliced
1 ½ oz pkg dried shitake mushrooms
1 – 1 oz pkg nishime konbu (dried seaweed strips) soaked, tied in knots & cut
salt and pepper to taste
6 oz pink and white kamaboko (fish cake), thinly sliced
chopped green onions
thinly sliced cooked beef chuck
2 pkg. soba noodles, cooked
minced fresh ginger (serve on the side)
wasabi (serve on the side)
In a large pot over medium high heat, brown the beef on all sides. Add the liquids, then the rest of the vegetables, ginger and garlic. Bring to a boil and simmer for 2 hours. Skim the soup occasionally. Add salt and pepper to taste. Remove the beef; cool then slice thinly.
Portion the soba noodles in each soup bowl then add the hot soup. Arrange garnishes on top and serve with ginger and wasabi on the side. Eat immediately with thoughts of love and gratitude to the ‘aina and our farmers.
Photo credit: courtesy Chef Olelo pa’a