Japanese · Dinner
Beef Hot Pot Soup
Beef hot pot soup features thinly sliced sirloin simmered in a dashi and soy broth with napa cabbage, shiitake mushrooms, enoki, tofu and glass noodles. Built on the sukiyaki-style nabe tradition, the broth carries mirin, sake and a touch of sugar, finished with scallion for a warming one-bowl meal.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
430Calories
34.8gProtein
16.7gFat
31.1gCarbs
12.1gSugar
3.3gFiber
1820mgSodium
92mgChol
5.3gSat Fat
810mgPotassium
150mgCalcium
4.2mgIron
2.5mcgVitamin B12
13mgVitamin C
low-calorie
gluten-free-adaptable
rich-umami
all-time-classics
Instructions
1
Prep
Slice beef sirloin thinly against the grain, cube tofu, trim enoki, and soak glass noodles in warm water for 10 minutes until pliable.
2
Heat the vegetable oil in a small pot over medium heat, sauté shiitake mushrooms for 2 minutes until softened and fragrant.
3
Pour in dashi, soy sauce, mirin, sake and sugar; bring to gentle simmer over medium heat for 3 minutes until liquid turns light amber.
4
Add napa cabbage and simmer over medium-low heat for 4 minutes until leaves soften and edges turn translucent.
5
Lay beef slices into simmering broth one at a time over medium-low heat for 1 to 2 minutes until cooked through, then add tofu, enoki mushrooms and drained noodles; simmer over low heat for 3 minutes until noodles turn glassy and tender.
6
Plate
Ladle hot pot soup into a deep bowl, scatter sliced scallion over top, and serve immediately while steaming.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 1 1/2 cup360ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar
- 1 cup90g napa cabbage
- 4 oz114g soft tofu
- 1/2 cup50g shiitake mushroom
- 1/2 cup40g enoki mushroom
- 1 oz28g dry glass noodles
- 22 scallion
- 2 tsp2 tsp vegetable oil
