Title: Whole-Meal Rib Soup
Categories: Soups, Ethnic, Beef
Yield: 4 Servings

2 tb Sesame seeds; crushed, toas
2 lb Beef short ribs; cut into 2
3 c Beef broth
6 c Water
1/3 c Soy sauce
3 tb Sugar
2 ts Garlic; minced
3 Sl Ginger; fresh
1/2 ts Red pepper ; ground (cayenn
4 Green onions; tied in a bun
1/4 lb Daikon; peeled, and thinly
1 tb Sesame oil
3 Egg

I checked the subject list under Asian Cooking, and didn't see any I
recognized as this soup. I didn't have time to check each one individually,
so I hope this doesn't duplicate what you already have. This is from the
"Sunset Oriental Cookbook". Thinly sliced green onion, including tops
Prepare sesame seeds;place in a 5-6 qt. kettle and add ribs, broth, water,
soy, sugar, garlic, ginger,pepper, and whole onions. Bring to a boil over
med. heat;cover, reduce heat, and simmer till beef is tender (2 1/2 -3
hrs.) Lift out ribs, and let cool. Lift out and discard ginger and onions.
Skim and discard fat from broth. When ribs are cool, discard bones and fat;
then shred meat with fingers. Return meat to broth and add daikon. Bring to
boil over med. high heat;cover,reduce heat,and simmer till daikon is tender
to > bite (10-15 min.). Add oil. Gently break eggs, one at a time, into
barely simmering broth;cover and cook just till eggs are softly set ( about
2 min.). Ladle soup and eggs into individual bowls, and sprinkle sliced
onions over top. Makes 3 or 4 servings. I hope this helps. I haven't had
this for a while, and I'm waiting for cool weather. And in Texas, I've got
a ways to wait!!!!! Carla in Houston RSCH32C FROM:
CARLA COOK (RSCH32C)