It’s the end of the year. My pal has been very busy and arrives home late at night. I am on a diet so I would try to have dinner as early as possible. Thus I would prepare meals in one pot. Meat and vegetable in one pot, sometimes with soup, sometimes in gravy. A big pot can serve two even for the lunchbox or breakfast the other day.
Root vegetable is particularly flavourful in winter. In this recipe, I use carrot, green radish and white radish. Carrot and green radish are two of the most commonly-used Cantonese soup ingredients and are suitable for most people in any body condition and in any season. White radish is seasonal in winter and is sweeter and juicier. Cantonese believe beef and radish are balanced food combination. The key ingredients are simple, radishes and ground beef. For a more flavourful soup base, I adapt the Japanese soup technique – anchovies, kelp, dry shiitake and ginger for broth.
This soup is clear and full of flavour. It takes less than one hour preparing and simmering. I like to eat with steamed rice, just mix them together and let the rice absorb the lovey soup. Or for a quick and warm winter breakfast, reheat the soup and poach some noodles or udon.