Steak Soup With Leafy Greens 2.000
Apr 3, 2002

Tired of waiting for true spring? Run down by bout after bout of that despicable double-whammy flu-cold thing? Hung over from the weekend's tournament? Just plain feeling blah?

Try this soup, rich in protein and mineral content. You could swap cooked chicken or turkey for the beef, sneak in bok choy for the greens or even toss a handful of sugar snaps or enoki into the broth just prior to serving. If you don't like the the strong taste of kale, add a touch of honey or mirin after the kale is cooked.

Servings: 2
  • 2 cups dashi, stock or broth, may use beef, chicken or vegetable
  • 1 to 2 tablespoons peeled ginger root, crushed (optional)
  • 1 cup cooked rice warm or cold (freshly cooked or leftover)
  • 1 bunch dark, leafy greens, such as kale or chard
  • 4 to 8 ounces beef, preferably well-marbled, such as skirt steak, sliced thinly across the grain or ground chunk
  • 1 to 2 tablespoons miso or dried seaweed flakes, such as dulse or kombu (optional)


In a small saucepan over medium-high heat, heat the stock or broth just until it simmers. Add the ginger, if using; cover partially and reduce the heat to low.

Place the rice in the bowls. (The broth will warm the rice when it is added.)

Rinse and drain the greens. Transfer them to a cutting board. Using a knife, remove the stems where they meet the leaves and reserve them for another use. Slice the leaves in half lengthwise, stack several atop one another and roll the leaves tightly into a cigar shape, beginning at the short end. Slice the greens into -inch-wide strips. Set aside.

In a skillet over medium-high heat, cook the meat, stirring occasionally, until cooked to the desired degree of doneness (if using steak) or no trace of pink remains (if using ground beef). Divide the beef evenly among the bowls. Set aside.

Wipe out the skillet and return to medium-high heat. Add the greens and a spoonful of water and cook, stirring occasionally, until the leaves soften and wilt (if using kale, 5 to 7 minutes; if using chard, 4 to 6 minutes). The greens will deflate slightly, then suddenly collapse. Remove the pan from the heat just after the greens deflate but before they collapse.

Divide evenly among the bowls. If using, add the miso or seaweed to the broth. Ladle the broth into the bowls. Set aside for 5 minutes to allow the flavors to meld.

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Recipe Source

Devised by Doug Gilbert, an Arizona chiropractor.

Tested by Renee Schettler.

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