INGREDIENTS

INSTRUCTIONS

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)

A Message from our Provider:

“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 883
Calories From Fat: 561
Total Fat: 62.7g
Cholesterol: 366.3mg
Sodium: 1609.6mg
Potassium: 774.2mg
Carbohydrates: 13.8g
Fiber: <1g
Sugar: 10g
Protein: 67g