Chinese Hot Pot Soup

• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 cups chicken broth
• 2 cups beef broth
• 1 cup water
• 3 tablespoons soy sauce
• 1 tablespoon chili paste
• 1 teaspoon sesame oil
• 8 ounces thinly sliced beef
• 1 cup mushrooms, sliced
• 1 cup napa cabbage, chopped
• 1/2 cup scallions, chopped
• 1/2 cup tofu puffs, optional

Steps

1. 1 Heat oil in a large pot over medium heat. Add garlic and ginger, sauté until fragrant.
2. 2 Pour in chicken broth, beef broth, water, soy sauce, chili paste, and sesame oil. Bring to a boil.
3. 3 Add beef and cook until just done, about 3 minutes.
4. 4 Stir in mushrooms and cook for another 3 minutes.
5. 5 Add napa cabbage and tofu puffs, if using, and cook until vegetables are tender.
6. 6 Garnish with scallions and serve hot.

Nutrition

Tips

• Adjust the amount of chili paste to control the spice level.
• Feel free to add other veggies like bok choy or bean sprouts.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat.

Serving Suggestions

• Serve with steamed rice or noodles for a heartier meal.
• Pair with a side of kimchi for an extra kick.

FAQ