Our Ultimate Miso Soy Sauce Beef Motsu Nabe

Name: Our Ultimate Miso Soy Sauce Beef Motsu Nabe
Yield: Serves 2 generously
Ingredients: 10.5 oz beef tripe (beef small intestine) (about 300g); 1/2 head cabbage; 1 package shimeji mushrooms; 1 bunch garlic chives (nira); 1 clove garlic (for ingredients); Red chili pepper (sliced), to taste (for ingredients); 3 1/3 cups water (800ml); 5 tablespoons miso (about 75g); 2 tablespoons soy sauce (about 30ml); 1 1/2 tablespoons sugar (about 18g); 2 tablespoons chicken bouillon powder (about 24g); 1 tablespoon sake (about 15ml); 3 cloves garlic (for soup); Red chili pepper (sliced), to taste (we use 2 peppers) (for soup); 1 teaspoon oyster sauce (about 5ml); 1 teaspoon doubanjiang (chili bean paste), optional (about 5g); 1 pack fresh ramen noodles or Chinese-style noodles

ぼの♡ @cook_40311080

Tender beef tripe coated in rich miso soy sauce—so delicious! We’ve perfected a motsu nabe that disappears in no time.
How this recipe came to be:
Our family loves motsu nabe! We experimented to create a flavor just right for us.

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Ingredients

Serves 2 generously

Ingredients
10.5 ozbeef tripe (beef small intestine) (about 300g)
1/2 headcabbage
1 packageshimeji mushrooms
1 bunchgarlic chives (nira)
1 clovegarlic (for ingredients)
Red chili pepper (sliced), to taste (for ingredients)
Soup
3 1/3 cupswater (800ml)
5 tablespoonsmiso (about 75g)
2 tablespoonssoy sauce (about 30ml)
1 1/2 tablespoonssugar (about 18g)
2 tablespoonschicken bouillon powder (about 24g)
1 tablespoonsake (about 15ml)
3 clovesgarlic (for soup)
Red chili pepper (sliced), to taste (we use 2 peppers) (for soup)
1 teaspoonoyster sauce (about 5ml)
1 teaspoondoubanjiang (chili bean paste), optional (about 5g)
Finishing
1 packfresh ramen noodles or Chinese-style noodles

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Steps

1

Prepare all the ingredients except the seasonings. (In the photo, I also added some leftover green onion from the fridge.)
2

Prepare the beef small intestine: If you bought tripe with contents inside, open it up and wash the inside thoroughly. If any remains, it can make the dish bitter.
3

Cut the tripe into bite-sized pieces. Place in boiling water and parboil for 5 minutes. Drain in a colander and set aside.
4

Add all the soup ingredients to a pot and dissolve the miso completely. Taste and adjust the seasoning. It’s okay if it’s a little strong—the vegetables will mellow it out.
5

Add the parboiled tripe to the pot. (Since it’s already parboiled, you can move to the next step right away.)
6

Add the cabbage, shimeji mushrooms, and garlic chives. Sprinkle in the garlic, red chili pepper, and toasted sesame seeds if you like. (Now’s a good time for a photo!)
7

When the cabbage and chives are soft and wilted, it’s ready! Enjoy the tender, delicious tripe!
8

Finish the meal by adding ramen or Chinese-style noodles to the soup.