21 Nutritious and Delicious Soups To Get You Through Winter
This rich and hearty Korean-style winter soup comes together quickly in a pressure cooker, featuring melt-in-your-mouth beef brisket, Napa cabbage, and tofu bathed in a deeply flavored broth.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon sesame oil to get that nutty base started
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ½ pound beef brisket thinly sliced
- 6 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 1 cup Napa cabbage chopped
- ½ cup shiitake mushrooms sliced
- ½ block tofu cubed
- 2 green onions sliced
- Salt and pepper to taste
Instructions
Instructions
- Heat sesame oil in the pressure cooker pot over medium heat.
- Add garlic and grated ginger. Sauté for 1–2 minutes until fragrant.
- Add sliced beef brisket and cook until browned.
- Pour in beef broth, soy sauce, and fish sauce. Bring to a boil.
- Add Napa cabbage, shiitake mushrooms, and tofu. Stir gently to combine.
- Seal the pressure cooker lid and cook on high pressure for 25 minutes.
- Release pressure carefully according to manufacturer instructions.
- Open lid, season with salt and pepper, then garnish with green onions before serving.
Notes
Store leftovers in airtight containers for up to 3 days. Reheat gently to maintain broth depth. Freeze for longer storage if desired.