Tomato Hot Pot with Beef

Method13 steps · about 45 min

1. 1

   Step 1: Soak the dry mung-bean vermicelli in the separate warm soaking water for about 15 minutes, until softened. Drain, discarding the soaking water. Cut the softened noodles in half with scissors if desired.

   Soften the vermicelli · 15 minUses 1.75 oz dried mung-bean vermicelli, about one bundle · Warm water, enough to soften the vermicelli; drain after soaking

   
2. 2

   Step 2: Trim the bottom ¾–1 inch off the enoki mushrooms, rinse and split them into bundles about ½ inch thick. Wash the tomatoes (3 medium) and cut a shallow X in the bottom of each. Keep the raw thinly sliced beef refrigerated until its blanching step.

   Uses 6 oz enoki mushrooms · 3 medium tomatoes · Water, for washing the vegetables and cilantro

   
3. 3

   Step 3: Bring the separate blanching water to a boil. Add the three scored tomatoes and blanch for 30 seconds, until their skins loosen. Lift them out and let them cool enough to handle. Keep the blanching water in the pot for the later beef blanch.

   Loosen the tomato skins · 1 minUses All three scored tomatoes · Water, for blanching the tomatoes, then the beef; discard after blanching

   
4. 4

   Step 4: Peel the blanched tomatoes and cut them into 1-inch chunks. Wash and cut the scallion (3) whites into 1–2-inch pieces, keeping the finely chopped greens separate. Prepare the two ginger slices, mince the garlic (1 clove) and roughly chop the washed cilantro leaves (¼ cup). Have the other seasonings ready.

   Uses Only the three lifted, cooled tomatoes for peeling · 3 scallions, white and green parts separated · 2 slices ginger · 1 clove garlic, minced · ¼ cup cilantro leaves, roughly chopped · Water, for washing the vegetables and cilantro

   
5. 5

   Step 5: Heat a medium pot over medium heat and add all 1½ tbsp vegetable oil. Add the prepared ginger and scallion whites. Cook for 1–2 minutes, stirring, until fragrant.

   Fry ginger and scallion whites · 1 minUses 1½ tbsp vegetable oil · Both prepared ginger slices · Only the prepared white parts of the three scallions

   
6. 6

   Step 6: Add the minced garlic and all 2 tbsp tomato paste. Cook and stir for 30 seconds, until the oil turns red-orange.

   Cook garlic and tomato paste · 1 minUses Ginger and scallion whites in oil · The prepared garlic from one clove · 2 tbsp tomato paste

   
7. 7

   Step 7: Add the peeled tomato chunks, 1 tbsp light soy sauce, ½ tsp sugar and ½ tsp sesame oil. Cook and stir for 3 minutes, until the tomatoes begin to break down.

   Cook the tomatoes · 3 minUses Red-orange tomato paste and aromatics · All chunks from the three peeled tomatoes · 1 tbsp light soy sauce · ½ tsp sugar · ½ tsp sesame oil

8. 8

   Step 8: Add the 4 cups ready chicken stock and the separate 2 cups broth water. Bring to a boil, reduce to a gentle simmer and cover. Simmer for 5–10 minutes, checking at 5 minutes, until the tomato broth is well combined.

   Simmer the tomato broth · 5 minUses Cooked tomatoes and aromatics · 4 cups ready chicken stock · 2 cups water, for the soup broth

9. 9

   Step 9: Add all the rinsed enoki bundles and the drained, softened vermicelli to the simmering tomato broth. Cook for 3–5 minutes, checking at 3 minutes, until the noodles and mushrooms are tender and fully cooked.

   Cook enoki and vermicelli · 3 minUses Simmered tomato broth · All prepared bundles from the 6 oz enoki supply · All the noodles lifted from the discarded soaking water

10. 10

    Step 10: Keep the finished tomato broth with noodles and mushrooms hot. Bring the reserved tomato-blanching water back to a full boil. Take the cold beef from the refrigerator, add it to the boiling water and blanch for about 15 seconds, until the surface becomes opaque. Immediately lift and drain the beef into the hot soup in the next step. Discard the blanching water.

    Briefly blanch the beef · 1 minUses 12 oz raw, fatty beef, sliced very thinly for hot pot · Only the reserved blanching water, brought back to a full boil

    
11. 11

    Step 11: Immediately stir all the lifted, blanched beef into the hot tomato soup with noodles and mushrooms. Add the ⅛ tsp white pepper and only enough salt to taste. Keep the soup gently simmering until the thin beef is fully cooked and reaches at least 63°C/145°F.

    Uses Hot tomato soup with cooked enoki and vermicelli · All the beef lifted and drained from the discarded blanching water · ⅛ tsp ground white pepper · Salt, to taste

12. 12

    Step 12: Remove the soup from the heat once the beef has reached 63°C/145°F. Let it rest for at least 3 minutes before serving.

    Rest the cooked beef soup · 3 minUses Fully cooked beef, noodles and enoki in tomato soup

13. 13

    Step 13: Garnish the hot soup with all the prepared cilantro leaves and reserved scallion greens. Serve immediately, with optional ready steamed rice.

    Uses Rested beef, noodles and enoki in tomato soup · All the prepared leaves from the ¼ cup cilantro supply · All reserved green parts of the three scallions · Ready steamed rice, to serve if desired