Mongolian Hot Pot

Photo: Jan Smith

This is a popular soup in northern China. Cooking goes quickly, so you'll want to prep all the ingredients first. Simmering the soba noodles in the broth helps thicken the soup.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 26%
  • Fat: 5.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 13.4g
  • Carbohydrate: 24.2g
  • Fiber: 2.8g
  • Cholesterol: 17mg
  • Iron: 2mg
  • Sodium: 633mg
  • Calcium: 102mg

Ingredients

  • 2 1/2 tablespoons grated peeled fresh ginger
  • 2 tablespoons low-sodium soy sauce
  • 1/4 teaspoon crushed red pepper
  • 8 ounces flank steak, thinly sliced and cut into 1 1/2-inch lengths
  • 2 large garlic cloves, minced
  • Cooking spray
  • 7 cups thinly sliced bok choy (about 1 pound)
  • 1 cup thinly sliced shiitake mushrooms (about 2 ounces)
  • 1 cup (1/4-inch-thick) slices carrot
  • 1/2 cup thinly sliced green onions
  • 2 cups hot water
  • 2 tablespoons hoisin sauce
  • 2 (14-ounce) cans less-sodium beef broth
  • 4 ounces uncooked soba (buckwheat) noodles
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons dark sesame oil, divided

Preparation

  1. Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally.
  2. Heat a small Dutch oven over high heat. Coat pan with cooking spray. Add beef mixture to pan; stir-fry 1 minute or until browned. Remove beef mixture from pan; set aside.
  3. Add bok choy, mushrooms, carrot, and green onions to pan; stir-fry 2 minutes or until bok choy begins to wilt. Add water, hoisin, and broth; bring to a boil. Stir in noodles. Reduce heat; simmer 5 minutes or until noodles are done. Stir in beef mixture and vinegar. Ladle 1 1/2 cups soup into each of 6 bowls; drizzle each serving with 1/4 teaspoon sesame oil.
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