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Tomato Hot Pot with Beef

Comforting Tomato Hot Pot with Beef for Cozy Nights

This Tomato Hot Pot with Beef is a hearty and versatile dish perfect for chilly evenings, offering warmth and nourishment with rich flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Vegetable Oil Used for sautéing aromatics
  • 1 inch Ginger Finely chopped
  • 3 cloves Garlic Finely chopped
  • 2 tablespoons Tomato Paste Intensifies flavor
  • 4 medium Tomatoes Fresh, chopped
  • 2 tablespoons Light Soy Sauce Can use gluten-free
  • 1 teaspoon Sugar Optional
  • 4 cups Chicken Stock Or vegetable stock
  • 2 cups Water To adjust consistency
  • 1/2 teaspoon White Pepper Adjust to preference
  • 1 teaspoon Salt To taste
For the Meat and Noodles
  • 1 pound Hot Pot Beef Thinly sliced
  • 4 ounces Mung Bean Vermicelli Soaked
For the Garnish
  • 8 ounces Enoki Mushrooms Trimmed and rinsed
  • 2 stalks Scallions Sliced, both parts
  • 1/4 cup Cilantro Leaves For garnish

Equipment

  • Large Soup Pot
  • medium pot
  • ice bath

Method
 

Preparation
  1. Soak the mung bean vermicelli in warm water for about 15 minutes until soft, then drain.
  2. Clean and prepare the enoki mushrooms by trimming and rinsing.
  3. Bring water to a boil, score the tomatoes, blanch for 30 seconds, then cool and chop.
  4. Blanch the thinly sliced beef for approximately 15 seconds, set aside.
  5. Slice scallions, separating the white and green parts.
Cooking
  1. In a large soup pot, heat vegetable oil over medium heat, then add white scallion parts and ginger, sauté for 1-2 minutes.
  2. Add garlic and tomato paste to the pot, cooking for another 30 seconds.
  3. Incorporate chopped tomatoes, light soy sauce, sugar, and sesame oil; cook for 3 minutes.
  4. Add chicken stock and water; bring to a boil, then reduce heat and simmer for 5-10 minutes.
  5. Add enoki mushrooms and soaked mung bean vermicelli; cover and simmer for 3-5 minutes.
  6. Stir in blanched beef, season with white pepper and salt; warm through.
  7. Ladle into bowls and garnish with cilantro and green scallion parts; serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Leftovers can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months. Reheat gently on the stove.

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