Egg Custard Beef Soup
Silky egg custard and savory beef give this soup a satisfyingly toothsome texture -- it's literally a soup you can take a bite out of. It is rich in protein and can easily be a main dish. Cooking it couldn't be easier as it can be steamed on top of the stove or in the microwave.
2 ounces ground beef
1/4 teaspoon fine-grain sea salt
or kosher salt
3 tablespoons minced green onion (scallion)
1/4 teaspoon garlic paste
1/8 teaspoon fresh ground black pepper
1 teaspoon crushed roasted sesame seeds
1/2 teaspoon dark sesame oil
2 1/2 cups Sogogi Soup
or 2 1/2 cups beef stock
Have on hand four 1 1/2-cup heat- or microwave-proof bowls.
In a small mixing bowl, combine the ground beef, 1/8 teaspoon of salt, 1 tablespoon of the minced green onion, garlic, pepper, crushed roasted sesame seeds and sesame oil.
In another bowl, whisk together the eggs, stock, and the remaining 1/8 teaspoon of salt.
Divide the egg and beef stock mixture among four bowls.
Into each bowl, spoon about 1 tablespoon of the ground beef mixture. Break up the beef with a fork.
Sprinkle the remaining green onions over each bowl.
To cook in a microwave, place bowls in the microwave and cook on high for 3 minutes.
Check to see if the eggs have begun to set. Cook for an additional 3 minutes. Check once again. If the custard is still not set, heat in the microwave in 1-minute increments until you have a custard-like texture.
To steam on the top of the stove, place a wire rack on the bottom of a saucepan, with a lid, large enough to hold the four bowls. Add enough water to come halfway up the sides of the bowls. Bring to a boil. Reduce the heat to medium-low and place the four beef custard bowls on top of the rack. Cover the pan and lower heat to a simmer. Steam until the custard is set, about 8 to 10 minutes.