Bone-in Short-Rib Soup (Kalbitang)

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Nothing soothes the soul and body like a warm bowl of soup. I grew up eating various versions of this soup, and other types of broth that incorporated bones before bone broth became popular! My whole family loves this and it’s a staple all year round, even during summer. The great thing about this is that you can make it ahead and freeze it. You can use the broth as a base for other dishes too.

Further Food Nutritionist Commentary:

What a perfect warming soup for a winter's night. This simple bone-in soup is great can be very soothing and beneficial for your tummy. I love her addition of daikon, which has been known to, boost the immune system, reduce inflammation, improve digestion, detoxify the body, strengthen bones, aid respiratory health, and stimulate weight loss.

Garlic, onions, scallions and leeks are all very good for your gut, if your gut is in good shape. But someone with IBS often can not tolerate these foods as they contain FODMAPs and cause uncomfortable symptoms. So be sure to know your tolerance!

By Dianne Rishikof, MS, RDN, LDN
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Bone-in Short-Rib Soup (Kalbitang)

  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Servings: 7

Ingredients

2 pounds bone-in beef short-ribs
1 korean radish (peeled and cut into 1 inch slices)
5 whole garlic cloves (peeled)
1 yellow onion (roughly cut into chunks)
1 stalk of scallion/green onion (finely diced)
1 stalk of leek (sliced into 2 inch slices)
1 handful of uncooked vermicelli noodles
2 eggs
salt & pepper (to taste)

Instructions

  1. Soak ribs in cold water for about 1 hour. Drain blood and discard water.
  2. In clean pot, cover ribs with fresh water, bring to boil and simmer for 5 minutes, discard water.
  3. Rinse ribs, trim fat.
  4. In a clean pot, place ribs, garlic, leek, radish and cover with fresh water, bring to boil, then simmer over high heat.
  5. The soup will be ready after about 30 minutes but you can boil it longer for thicker bone broth (3 hours or more).
  6. Take out the ribs and radish, put aside.
  7. Strain the soup, discard onion, garlic, leeks (* if you have time, you can place the soup in the fridge to chill it and skim off the fat, otherwise, straining it will get most of it).
  8. Add clear soup, ribs, vermicelli in a pot.
  9. Boil for about 5-10 minutes until noodles are tender.
  10. Mix in eggs.
  11. Divide soup, add radish, top with scallions and salt and pepper to taste. Enjoy!
Soak ribs in cold water for about 1 hour. Drain blood and discard water. In clean pot, cover ribs with fresh water, bring to boil and simmer for 5 minutes, discard water. Rinse ribs, trim fat. In a clean pot, place ribs, garlic, leek, radish and cover with fresh water, bring to boil, then simmer over high heat. The soup will be ready after about 30 minutes but you can boil it longer for thicker bone broth (3 hours or more). Take out the ribs and radish, put aside. Strain the soup, discard onion, garlic, leeks (* if you have time, you can place the soup in the fridge to chill it and skim off the fat, otherwise, straining it will get most of it). Add clear soup, ribs, vermicelli in a pot. Boil for about 5-10 minutes until noodles are tender. Mix in eggs. Divide soup, add radish, top with scallions and salt and pepper to taste. Enjoy!

Nutrition Information

Per Serving:  Calories: 392; Total Fat: 20g; Saturated Fat: 9g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 0g; Cholesterol: 198mg; Sodium: 128mg; Potassium: 248mg; Carbohydrate: 13g; Fiber: 2g; Sugar: 2g; Protein: 41g

Nutrition Bonus:   Iron: 8%

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