Asian Beef Short Rib Soup
Lunch • Singapore
How to Make Asian Beef Short Rib Soup (Traditional & Healthy Version)
Asian Beef Short Rib Soup is a beloved classic in Singaporean cuisine, often found simmering in large pots at bustling kopitiams and hawker centres. This nourishing soup is a testament to Singapore’s rich culinary heritage and its penchant for hearty, comforting fare that brings together the multicultural flavors of the nation. Influenced by Chinese and Malay culinary traditions, this dish fuses aromatic spices, tender beef short ribs, and a medley of local vegetables, creating a soup that is both satisfying and wholesome. This traditional Asian Beef Short Rib Soup is especially popular during lunch hours, when Singaporeans seek a light yet protein-packed meal to fuel the rest of their day. The broth is slow-cooked to perfection, extracting deep umami flavors from the bones, while the addition of ginger, garlic, and star anise gives the soup its distinctive aroma associated with Singaporean home-cooked meals. With its clear broth, vibrant vegetables, and lean cuts of beef, this soup offers the perfect balance between flavor and nutrition, making it a healthy choice for the calorie-conscious. Enjoyed with a bowl of steamed rice or on its own, this dish is a staple at many family gatherings and is cherished for its comforting taste and health benefits.
Ingredients(for 1 large bowl (approx. 400ml))
- 300g Beef short ribs (lean cuts, trimmed of excess fat)
- 1.2 liters Water
- 100g Daikon radish (sliced)
- 1 medium Carrot (cut into rounds)
- 4 slices Ginger (fresh)
- 3 cloves Garlic (crushed)
- 1 pod Star anise
- 1 tsp White peppercorns (whole)
- 2 stalks Spring onions (cut into 5cm lengths)
- to taste Salt
- 1 tbsp Soy sauce (low sodium) - optional
- For garnish Coriander leaves (optional) - optional
Instructions
- 1
Rinse beef short ribs under cold water and trim visible fat. Blanch in boiling water for 3 minutes to remove impurities, then drain and set aside.
5 minutes
Blanching ensures a clear, clean-tasting broth.
- 2
In a clean pot, add 1.2 liters of water, beef short ribs, ginger, garlic, and star anise. Bring to a boil, then reduce heat and simmer.
5 minutes
Simmer gently to extract maximum flavor from the beef.
- 3
Add daikon radish, carrot, and white peppercorns to the pot. Continue simmering until vegetables are tender and beef is cooked through, about 15 minutes.
15 minutes
Slice vegetables evenly for uniform cooking.
- 4
Skim off any foam or excess fat that rises to the surface to keep the broth light and clear.
2 minutes
Use a fine mesh skimmer for best results.
Why This Dish is Healthy
This soup is a healthy choice because it uses lean beef cuts, is loaded with vegetables, and avoids excess sodium and unhealthy fats. The broth-based cooking method ensures that the nutrients are retained while keeping calories in check. It is suitable for those tracking their calorie intake and looking for a balanced meal. The emphasis on whole ingredients and minimal processing aligns well with clean eating principles.
This Asian Beef Short Rib Soup is rich in protein from lean beef, which helps with muscle repair and satiety. The inclusion of daikon and carrots adds fiber, vitamins A and C, and important minerals. Using a clear broth with minimal added fats keeps the dish low in calories while retaining robust flavor. Spices like ginger and garlic offer anti-inflammatory and antioxidant benefits, supporting immune health. The absence of heavy oils or creamy bases makes this soup light yet nourishing.
Pro Tips
- 💡Trim beef short ribs well to reduce saturated fat.
- 💡Add a splash of Shaoxing wine for extra aroma (optional).
- 💡Simmer longer for an even richer, more flavorful broth.
Storage & Serving
Store cooled soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving. Remove garnish before storing and add fresh upon serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 390.0 kcal |
