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Photo: Jan Smith Photo by: Photo: Jan Smith

Mongolian Hot Pot

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.

Cooking Light APRIL 2006

  • Yield: 6 servings


  • 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


Combine the first 5 ingredients in a large zip-top plastic bag, and seal. Marinate in refrigerator 2 1/2 hours, turning bag occasionally.

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.

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.

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

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Mongolian Hot Pot Recipe