Japanese · Dinner
Beef Hot Pot Soup (Low-Calorie)
A light Japanese-style beef hot pot broth with thinly sliced lean sirloin, napa cabbage, enoki mushrooms, and tofu simmered in kombu-dashi and soy stock. Fat is trimmed, oil is minimal, and portions are modest, delivering a warming savoury bowl without the richness of a standard sukiyaki-style version.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
396Calories
49.2gProtein
17.2gFat
14.8gCarbs
5.8gSugar
3.6gFiber
1339mgSodium
78mgChol
5.2gSat Fat
1015mgPotassium
186mgCalcium
5.1mgIron
3.1mcgVitamin B12
28mgVitamin C
low-calorie
low-carb
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Slice beef sirloin thinly against the grain. Cut napa cabbage and mushroom into bite-size pieces, cube the tofu, grate the ginger, and slice the daikon.
2
Simmer
Bring kombu-dashi, soy sauce, and mirin to a gentle simmer over medium heat for 2 minutes until fragrant and steaming.
3
Simmer
Add daikon, napa cabbage, and mushroom to the pot and simmer over medium heat for 6 minutes until vegetables soften slightly and edges turn translucent.
4
Simmer
Lay beef slices into broth one at a time over medium-low heat for 3 minutes until meat turns light brown throughout, then add tofu and sesame oil.
5
Plate
Ladle broth, beef, vegetables, and tofu into a deep bowl. Scatter scallion and ginger on top and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz406g beef sirloin
- 3 cups200g napa cabbage
- 1 1/3 cup120g mushroom
- 7 oz200g tofu
- 2 cup480ml kombu-dashi
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp mirin
- 1 tsp1 tsp sesame oil
- 22 scallion
- 1 tsp1 tsp ginger, fresh
- 1/2 cup60g daikon
