SHANGHAI SIX SPICE SOUP
4 large garlic cloves
1 piece fresh ginger (1 inch square) cut into chunks
1 ¼ lb. beef steak (we use round steak cut across grain into ¼ inch slices)
1 Tbsp. vegetable oil
2 tsp. JAVA RUB Shanghai Six Spice
2 cups beef broth
1 cup brewed coffee (we like the Ethiopian Yirgacheffe)
2 Tbsp. JAVA YAKI
1 12oz. yam (peel, slice lengthwise and then into ¼ inch slices)
12oz. baby bok choy (cut off ends and cut in wide diagonal slices)
2 green onions (thinly sliced)
Whirl garlic and ginger in a food processor until minced. Sprinkle meat with JAVA RUB and let sit 15 minutes. Heat oil over high heat in a 6 quart pot. Add beef, ½ at a time and brown lightly (3-5 minutes).
Transfer meat to a plate and reduce heat to medium. Add garlic/ginger mixture and cook until softened. Stir in broth, coffee and JAVA YAKI. Add yam and cover and bring to a boil. Then, reduce heat and simmer 2-3 minutes. Stir in beef and cook until hot. Add bok choy and cook until wilted 2-3 minutes. Add salt and pepper (or JAVA GRIND) to taste. Ladle into bowls and garnish with green onions.
We love Asian cuisine and this healthy and hearty soup will warm up any winter day.