Chinese-style short rib soup with Chinese vegetables from Splendid Soups, Revised and Updated Edition: Recipes and Master Techniques for Making the World's Best Soups (page 118) by James Peterson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for peanut oil; Thai chiles for dried red pepper flakes; and spinach or Swiss chard for bok choy.

  • Barb_N on January 14, 2016

    I finally made this broth to create room in the freezer. Once the broth is made (for me, a two day process) the recipe comes together quickly. The broth is flavorful and complex. I added in some of the shredded meat, rice noodles, mushrooms and mustard greens. It sort of sacrifices the short ribs to the cause; if I make it again I will use a different cut of beef or make bone broth.

  • RecipesLost on September 04, 2014

    First edition here, so we guess an upgrade is needed in order to link up with this recipe. Thank you Barb_N

  • Barb_N on September 01, 2014

    SandJ- I could not find this in the index (no "Chinese" or "short rib" listing) but I found it in the Table of Contents section Noodles, Wontons, Stuffed Pasta and Dumplings- in my 2001 edition on page 118. It looks wonderful, but does not contain any noodles etc. These are only mentioned in the end note which explains how to make a quick version.

  • RecipesLost on August 30, 2014

    Can't find this one... Checked index and TOC. Any help would be appreciated. Maybe certain editions don't have this recipe?

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