Japanese · Dinner
Beef Hot Pot Soup (Low-Chol)
Japanese-style hot pot soup built on lean beef sirloin simmered in a kombu-dashi broth seasoned with soy sauce and mirin, with napa cabbage, shiitake mushrooms, tofu, and scallion. Broth stays clear and light, finished with a squeeze of citrus for brightness.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
336Calories
38.9gProtein
11.2gFat
18.6gCarbs
11.8gSugar
2.1gFiber
1668mgSodium
80mgChol
4.1gSat Fat
950mgPotassium
140mgCalcium
3.8mgIron
2.6mcgVitamin B12
16mgVitamin C
low-cholesterol
protein-rich
low-carb
low-calorie
gluten-free-adaptable
low-chol
Instructions
1
Prep
Slice the beef sirloin as thin as possible against the grain. Stem and halve the mushrooms. Chop the napa cabbage and cube the tofu. Slice the ginger and scallion on the bias.
2
Simmer
Combine water and kombu in a small pot over medium heat. Warm gently for 5 minutes until tiny bubbles form at the edges, then remove the kombu.
3
Simmer
Stir soy sauce, mirin, sugar and ginger into the broth. Bring to a gentle simmer over medium heat for 2 minutes until sugar dissolves and broth smells sweet and savory.
4
Simmer
Add napa cabbage and shiitake mushrooms. Simmer over medium-low heat for 5 minutes until cabbage ribs turn translucent and mushrooms soften.
5
Simmer
Lower heat to low and slide beef slices and tofu cubes into broth. Poach gently for 2 minutes until beef just turns from pink to light brown.
6
Plate
Ladle the broth, beef, tofu and vegetables into a deep bowl. Scatter scallion over the top and serve with the lime wedge alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2 cup480ml water
- 22 in (5cm) piece kombu (about 4g)
- 1 1/2 cup150g napa cabbage
- 4 oz114g soft tofu
- 3 oz86g fresh shiitake mushrooms
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 22 scallion
- 1 tsp1 tsp sugar
- 11 in (2cm) fresh ginger
- 11 lime
