MONGOLIAN HOT POT BROTH RECIPE RECIPES

MONGOLIAN HOT POT RECIPE | MYRECIPES

Mongolian Hot Pot Recipe | MyRecipes image

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.

Provided by Joanna Pruess

Yield 6 servings

Number Of Ingredients 16

Ingredients

2?½ tablespoons grated peeled fresh ginger
2 tablespoons low-sodium soy sauce
¼ 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
½ 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?½ teaspoons dark sesame oil, divided

Steps:

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.

Nutrition Facts : Calories 197 calories, CarbohydrateContent 24.2 g, CholesterolContent 17 mg, FatContent 5.6 g, FiberContent 2.8 g, ProteinContent 13.4 g, SaturatedFatContent 1.9 g, SodiumContent 633 mg

MONGOLIAN HOT POT RECIPE - FOOD.COM

Mongolian Hot Pot Recipe - Food.com image

I am posting this recipe because it was in a cookbook I received from NE Lady in the cookbook swap March 2009. I was intrigued by the picture in the cookbook; however, mine didn't turn out looking like the picture! I had way too many noodles and too little broth. The cookbook, "Soups for Any Body" states that it is a mix between a soup and a stew. Mine was pretty thick, so I would add more beef stock to the recipe. I'd also serve more soy sauce with each serving, and allow each diner to add their hot pepper oil. If you let your meat marinate while you chop the vegetables, it gets on the table pretty quickly! I did change it a little...I increased the meat by 4 oz.

Total Time 1 hours

Prep Time 40 minutes

Cook Time 20 minutes

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup sherry wine or 1/4 cup white grape juice
2 1/2 tablespoons gingerroot, finely grated
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon brown sugar
1 tablespoon cornstarch
2 large garlic cloves, crushed
1/2 teaspoon red pepper flakes
12 ounces flank steaks or 12 ounces sirloin steaks, very thinly sliced across the grain and cut into 1 1/2-inch lengths
1 lb bok choy, thinly sliced crosswise
3 1/2 ounces fresh shiitake mushrooms, wiped, stems removed, and thinly sliced
4 large scallions, thinly sliced
2 medium carrots, peeled and cut into 1/4 inch slices
4 cups beef stock (I would use more...at least a cup more)
2 cups water
1/3 cup hoisin sauce
4 ounces soba noodles
chinese hot pepper oil, to taste

Steps:

Combine the sherry, ginger, soy sauce, 1 tbsp oil, brown sugar, corn starch, garlic, red pepper flakes, and beef in a resealable plastic bag and seal. Turn several times to coat and marinate 30 minutes at room temperature, or refrigerate for up to 24 hours.
Heat a large wok or pot over high heat. Add 1 tsp oil. Lift the beef from the marinade with a slotted spoon, reserving the marinade. Quickly stir-fry the beef until lightly browned on both sides, about 1-2 minutes. Remove from the pan and set aside.
Add the remaining oil and stir-fry the bok choy, shitakes, scallions, and carrots for 1-2 minutes. Add the reserved marinade, stock, water, and hoison sauce. Bring to a boil. Stir in the noodles and simmer until tender, about 8-10 minutes. Return the beef to the wok or pot, cooking just long enough for the beef to heat through. Finish with a few drops of Chinese hot pepper oil. Do not let it sit before serving, or the noodles with absorb the liquid and swell!

Nutrition Facts : Calories 302.4, FatContent 10.5, SaturatedFatContent 3, CholesterolContent 39, SodiumContent 1411.7, CarbohydrateContent 32.7, FiberContent 2.7, SugarContent 9.2, ProteinContent 19.8

More about "mongolian hot pot broth recipe recipes"

HOW TO MAKE HOT POT BROTH | CHINA SICHUAN FOOD

How to make hot pot soup base at home, two versions included.
From chinasichuanfood.com
Reviews 5
Total Time 50 minutes
Category Chinese

Red version (??)

See details

MONGOLIAN HOT POT RECIPE - COOKEATSHARE

From m.cookeatshare.com
Reviews 1
Calories 449 per serving

Shortly before serving, cook rice or possibly bulgur wheat to make 6 to 8 c.. Bring 2 (47 oz) cans regular-strength chicken or possibly beef broth to boiling in a large pan in the kitchen. Set table, providing each guest with a plate and a small bowl, a pair of chop sticks or possibly a fork, an Oriental wire ladle basket (available in Oriental and gourmet stores), fondue fork or possibly cooking chopsticks, and a soup spoon. Set the cooking pot in the center of the table within easy reach of all guests. Place trays of meat and vegetables and bowls of sauce around the pot. Just before serving, bring warm rice or possibly bulgur to the table and transfer sufficient of the broth to fill the cooking pot. Set the temperature of the cooking pot at high. Keep remaining broth covered and barely simmering. Start by dropping some meat and vegetables into the broth to cook (cover pan briefly if you like to speed cooking). Guests can remove what they want with a wire ladle, fondue fork, or possibly chopsticks, then dip vegetables and meat into a sauce to eat. Spoon warm, cooked rice or possibly bulgur into individual bowls to accompany the meal. Add in more meat and vegetables to broth as cooked food is removed. Replenish broth with more from the kitchen as needed. Throughout the meal, guests may ladle broth into their individual bowls to eat plain or possibly with a spoonful of sauce or possibly with meat, vegetables, and rice. Heat 1/4 c. salad oil and 3 Tbsp. sesame seed over medium-low heat, stirring occasionally, just till seeds are light gold, about 2 min. Let cold thoroughly. In a blender container, combine 1 egg, 3 Tbsp. white wine vinegar, 1/4 tsp. each dry mustard, and salt; whirl till blended. With blender on high speed, gradually add in 1/2 c. salad oil in a slow steady stream. Add in cooled sesame seed and oil; whirl 30 seconds more till blended. Makes about 1 c.. Creamy Green Onion Sauce: In a blender container, combine 1 clove garlic, 1/2 c. coarsely minced green onion, 1/4 c. minced parsley, 1/2 tsp. each salt and tarragon leaves, 2 tsp. lemon juice, 1 c. lowfat sour cream, and 1/4 c. mayonnaise; blend till smooth. Makes about 1 1/2 c.. Garlic-Soy Sauce: In a small pan, combine 2 Tbsp. salad oil and 2 cloves garlic (chopped or possibly pressed); add in 1 Tbsp. chopped, fresh ginger and 1/3 c. chopped green onion. Cook over low heat just till garlic becomes limp. Let cold. Stir in 1/2 c. each dry sherry and soy sauce. Makes about 1 c..

See details

BROTH FOR MONGOLIAN HOT POT RECIPE - NYT COOKING

Preparation. In a large stock pot, combine all the ingredients with five quarts of water. Bring to a boil and simmer for four hours, skimming off the foam occasionally. Strain the broth into a large heat-proof bowl, reserving 1/2 cup of the ham for garnish. Skim fat from the surface.
From cooking.nytimes.com

See details

TRADITIONAL MONGOLIAN HOT POT WITH LAMB RECIPE

Dec 31, 2004 · A classic northern Chinese dish, the Mongolian hot pot is traditionally made with mutton. The easiest way to prepare the broth is to purchase a leg of lamb and heat it in boiling water before slicing. However, chicken broth can be substituted. For best results, use a firm bean curd.
From thespruceeats.com

See details

MONGOLIAN BROTH — EASYPEASYJAPANESEY

Jun 05, 2019 · This deeply aromatic, luxurious broth was inspired by the well-known Mongolian hot pot chain, Little Sheep Hot Pot. Try my Mongolian Lamb Split Hot Pot that incorporates both the original and spicy versions of this. Unlike Japanese hot pots, their broth is laden with different aromatics and spices that make it so rich and savory that you’ll want to save it for a cold day and sip it down all ...
From easypeasyjapanesey.com

See details

MONGOLIAN HOT POT RECIPE - GROUPRECIPES.COM

Combine the beef broth, ginger, star anise, garlic, chili peppers, dark soy, salt and pepper in a pot large enough to hold the beef. Bring the broth to a boil and reduce to a simmer and cook for 15 minutes. Season the beef with salt and pepper and add to the simmering broth. Return to the boil and reduce to a slow simmer and cook for 20 minutes.
From grouprecipes.com

See details

MONGOLIAN HOT POT | RACHAEL RAY IN SEASON

Dec 29, 2011 · Directions. Instructions Checklist. Step 1. Neatly arrange the raw ingredients on individual platters and place them around the table near a 6-quart electric wok. Set out the condiment-bar ingredients in small bowls with spoons. Set each place setting with 1 large soup bowl, 1 soup spoon, 1 small bowl, a pair of chopsticks and a small wire-mesh ...
From rachaelraymag.com

See details

MONGOLIAN HOT POT - RECIPE | COOKS.COM

May 24, 2015 · mongolian hot pot 2 to 2 1/2 lbs. boneless beef steak (such as sirloin or top round), trimmed of excess fat and cut in thin slices about 3 inches long 3 1/2 to 4 lbs. chicken or turkey breast, boned, skinned, and cut in thin strips about 3 inches long
From cooks.com

See details

MONGOLIAN HOT POT RECIPE - GROUPRECIPES.COM

See details

MONGOLIAN HOT POT - RECIPE | COOKS.COM

See details

MONGOLIAN HOT POT | THRIFTYFUN

Feb 02, 2019 · One of my absolute favourite winter month indulgences is Mongolian hot pot, where everyone gathers around a big pot of boiling broth, cooking fresh meats and vegetables, then dipping them into a soy-vinegar based sauce. I used to go to restaurants to enjoy this, but it started becoming incredibly costly, about $35 per person. Now I can feed my whole family this meal with less than that cost.
From thriftyfun.com

See details

MAKE MONGOLIAN HOT POT AT HOME - THEFOODXP

To make the Mongolian hot pot, seal the ginger, soy sauce, red pepper, steak, and garlic in the zip lock bag. Refrigerate them for some time. Meanwhile, cook the beef mixture in a pan. Stir fry all the solid ingredients in a pan. Bring water and broth to a boil. Add noodles to it and cook them on low flame. Finally, add beef mixture and vinegar to it and serve hot.
From thefoodxp.com

See details

RECIPE: MONGOLIAN HOT POT - RECIPELINK.COM

Mongolian Hot Pot Source: By Cait Johnson, Assistant Producer, Care2 Healthy Living Channels. 3 quarts vegetable broth 4 thin slices fresh ginger root salt and pepper to taste 1 pound mushrooms, sliced 1 bunch scallions, sliced into 2-inch pieces 1 small head Chinese or regular cabbage, thinly sliced 1 pound spinach, thinly sliced
From recipelink.com

See details

MONGOLIAN HOT POT | FANTE'S KITCHEN

1/8 Tsp. pepper. Mix garlic, ginger, salt and pepper with stock and water. Bring to a boil on the kitchen stove. Place the Mongolian Pot on the dinner table, fill with the hot mixture, and light the burner underneath. Add the scallions and mushrooms and allow to boil. Set the table with the paper thin mutton or lamb slices arranged attractively ...
From blog.fantes.com

See details

MONGOLIAN HOT POT -- WHITE BROTH RECIPE? - HOME COOKING ...

Mar 09, 2016 · I'm looking for a recipe for the milky white, aromatic broth that's often served with Mongolian hot pot. I'm finding lots of recipes for the red, spicier broth but not much about the white kind (what's it called?).
From chowhound.com

See details

10 BEST CHINESE HOT POT BROTH RECIPES | YUMMLY

Dec 22, 2021 · Ishikari Salmon Hot Pot AliceMizer. salmon fillet, mirin, white miso, yellow onion, dashi, firm tofu and 7 more. Pro. Hand-Pulled Chinese Noodles The Potash Twins. soy sauce, room temperature water, all purpose flour, toasted sesame oil and 7 more.
From yummly.com

See details

SICHUAN HOT POT - THE WOKS OF LIFE

Oct 11, 2015 · For the soup base: In a wok over medium heat, add the oil and the ginger. Cook the ginger for about a minute until caramelized, making sure it doesn't burn. Add the bay leaves, whole garlic cloves, cinnamon stick, star anise, and cloves. Cook for another 2 minutes, until very fragrant.
From thewoksoflife.com

See details

MONGOLIAN HOT POT RECIPE - DETAILS, CALORIES, NUTRITION ...

Get full Mongolian Hot Pot Recipe ingredients, how-to directions, calories and nutrition review. Rate this Mongolian Hot Pot recipe with 2 1/2 tbsp grated peeled fresh ginger, 2 tbsp low-sodium soy sauce, 1/4 tsp crushed red pepper, 8 oz 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 lb), 1 cup ...
From recipeofhealth.com

See details

MONGOLIAN HOT POT RECIPE | RECIPE | HOT POT RECIPE, POT ...

Mongolian Hot Pot Soup 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.
From pinterest.com

See details

MONGOLIAN HOT POT FOR SALE - ALL INFORMATION ABOUT HEALTHY ...

Amazon.com: mongolian hot pot best www.amazon.com. Shabu Shabu Hot Pot, Electric Mongolian Hot Pot With Divider 352 $69 99 Get it as soon as Fri, Oct 29 FREE Shipping by Amazon Zebra Stainless Steel Mongolian Hot Pot with Handle, 91/2", Silver 1 $37 74 Get it as soon as Thu, Oct 28 $9.25 shipping Only 10 left in stock - order soon.
From therecipes.info

See details