Chinese Hot Pot of Beef

Cooking Light
8 servings (serving size: 2 cups soup, 1/2 cup noodles, 1 1/2 teaspoons sliced green onions, and 1 1/2 teaspoons cilantro)


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2 1/2 pounds beef short ribs
1 tablespoon low-sodium soy sauce
2 teaspoons five-spice powder
12 1/2 cups water, divided
1/2 teaspoon black peppercorns
3 medium onions, quartered
3 green onions
2 medium carrots, cut into 2-inch pieces
2 1/2 cups sliced mushrooms
1 1/2 cups cubed firm tofu (about 1/2 pound)
3 tablespoons low-sodium soy sauce
1 teaspoon salt
4 cups hot cooked Chinese-style noodles (about 8 ounces uncooked)
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro


Preheat oven to 400°. Combine first 3 ingredients in a 13 x 9-inch baking pan; toss to coat. Bake for 30 minutes. Remove ribs from pan, and set aside. Add 1/2 cup water to pan, and stir to deglaze pan.

Combine the pan drippings, ribs, remaining 12 cups water, peppercorns, onions, green onions, and carrots in a large Dutch oven or stockpot; bring to a boil. Reduce heat, and simmer, uncovered, 2 hours.

Remove ribs from broth, and let cool completely. Remove meat from bones; discard bones, fat, and gristle. Place meat in a bowl; cover and chill. Strain broth through a sieve into a large bowl; discard solids. Cover broth, and chill 12 hours. Skim solidified fat from surface of broth, and discard.

Combine broth, meat, mushrooms, tofu, 3 tablespoons soy sauce, and salt in Dutch oven; bring to a simmer. Cover and cook 10 minutes. Spoon noodles into individual soup bowls. Ladle soup into each bowl, and sprinkle with sliced green onions and cilantro.

Created date

June 2004

Nutritional Information

Calories 232
Caloriesfromfat 31 %
Fat 8.1 g
Satfat 2.9 g
Monofat 3.1 g
Polyfat 1.2 g
Protein 19.5 g
Carbohydrate 22.3 g
Fiber 1.9 g
Cholesterol 30 mg
Iron 3.1 mg
Sodium 581 mg
Calcium 43 mg