Dairy Free Main Dishes

Baar-Tāng 肉 湯

By: Taichi Chen

Taiwanese dish that Taichi had when he was young

Prep time: 30min

Cook time: 1-2hours

Ingredients

  • 5 or 6 Dried Shitake Mushrooms
  • 1 large onion (sliced)
  • 1 clove of garlic (minced)
  • 1 pound of meat (Pork or Beef)
  • 1 package of tofu (cut into blocks)
  • 1/2 of a star anise (4 sections)
  • Water to soak mushrooms
  • 2-5 pieces or as desired Kombu seaweed
  • 1/4 Soy sauce (might need a little more, depending on how salty you would like)
  • 6+ hard boiled eggs

Directions

  1. Soak dried mushrooms and kombu in hot water, cold is OK if you have lots of time.
  2. Fry onion and garlic (minced) on medium heat in oil with soysauce in a sauce pan.
  3. After onions are a little brown add meat (cut into small chunks / 1-1 1/2 inch pieces). Keep on medium heat.
  4. Once the meat is browned, add mushroom soaking water. Add more water as needed so that it does not get dry.
  5. Add Anise, hard boiled eggs, kombu + mushrooms, and tofu. Simmer on low until meat is soft.
  6. Serve over rice

Notes

You can add meatballs for some variety

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