Japanese · Dinner
Beef Hot Pot Soup
Beef sirloin and silken tofu simmer together in a dashi-soy broth with napa cabbage, shiitake and enoki mushrooms, finished with scallion and a soft egg stirred through at the end. A protein-forward take on Japanese sukiyaki-style hot pot, savory and warming, served hot straight from the pot.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
486Calories
54.2gProtein
19.8gFat
22.4gCarbs
11.9gSugar
5.6gFiber
2410mgSodium
387mgChol
6.1gSat Fat
1180mgPotassium
220mgCalcium
5.4mgIron
3.1mcgVitamin B12
21mgVitamin C
Goes well with
Iced hojicha or roasted barley tea
local
Hot sakė or warmed saké
international
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Slice beef sirloin thinly against the grain, cube the silken tofu, trim the enoki, and slice the shiitake and scallion.
2
Simmer
Combine dashi stock, soy sauce, mirin, and sugar in a medium pot over medium heat; bring to a gentle simmer 3 minutes until sugar dissolves and broth smells savory.
3
Simmer
Add napa cabbage, shiitake, and edamame; simmer over medium heat 4 minutes until cabbage wilts. Lay beef slices in a single layer to poach 1–2 minutes until just cooked through, then add tofu and enoki mushrooms; simmer 3 minutes over medium-low heat.
4
Finish
Crack egg into a bowl, beat lightly, drizzle in a thin stream over simmering pot, and cook undisturbed 1 minute over low heat until egg sets into ribbons. Ladle into a deep bowl and scatter scallion over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 2 cup480ml dashi stock
- 6 tbsp6 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 7 oz200g silken tofu
- 22 large eggs
- 1/2 cup70g shelled edamame
- 2 cup140g napa cabbage
- 44 shiitake mushrooms
- 1/2 cup40g enoki mushrooms
- 22 scallion
- 2 tsp2 tsp sugar
