One of my favorite winter foods is soup and this one is guaranteed to keep you warm, thanks to the red pepper flakes. (If you’re not a fan of “hot” foods, by all means adjust that fiery ingredient accordingly.) But don’t be shy. Heat is a good thing in the middle of January.
Chock full of goodies cooked “hot pot style” (ala Chinese fondue), I concocted this soup a couple of years ago when my sister and I went on our very first “grown-up girls” vacation — smack dab in the middle of summer. (There’s a warm thought!)
We stayed at a cabin equipped with every culinary gadget I’d ever dreamed of, so it seemed only natural to be adventurous in the kitchen. Maybe a little too adventurous. I’ve since cut down on the amount of red pepper flakes.
By the way, this soup is very subjective. I’ve made it using beef broth, chicken broth, chicken & beef broth combined, or — in a pinch — boiling water and whatever flavor of instant bouillon was handy.
Speaking of pinches… the measurements are subjective, too.
I have very large hands (!) — great for piano playing, but no so great for indicating exact measurements. Since the size of everyone’s “pinch” differs, think of this as more of a “guide” than a recipe…
Hot Pot Soup
8 oz. sirloin or ribeye steak, sliced into thin strips
12 small mushrooms, thinly sliced
5 green onions, thinly sliced
1 carrot, peeled & thinly sliced
4 radishes, thinly sliced
5 c. beef or chicken broth (or a combo of both)
1/2 tsp. red pepper flakes
1/4 tsp. ground ginger
1 tsp. sugar
Pinch of salt
Pinch of allspice
Pinch of cloves
Pinch of cinnamon
Pinch of dry mustard
Prep the steak and veggies to have at the ready. Slice everything as “whisper thin” as possible (and if you really want to “pretty it up,” slice on the diagonal); set aside.
In a large saucepan, combine broth and seasonings; bring to a boil. Reduce heat to a gentle simmer. If desired, strain out some (or all) of the red pepper flakes before proceeding to the next step. (I do.) They’re pretty zippy…
Carefully add the steak, mushrooms, green onions, and carrots. Simmer 3 to 5 minutes, or until cooked to your liking. Add radish slices; heat through.
Using a slotted spoon, arrange meat and vegetables in bowls. Ladle a small amount of broth over the top. Enjoy!
Serves 4.
By the way, if eating with chopsticks isn’t your cup of tea (or bowl of soup), it’s ok to use a spoon. My big hands aren’t very adept at “two prong” eating — but it’s fun trying. :)
Enjoying nature’s thermodynamics,
~ Kim
Pass that delicious soup on over! Steak and mushrooms in a warm broth with all those spices-how I wish I had been there to taste it. I need to get up and make this for lunch-yum! I now have to leave this post craving this soup…have a great weekend!
LOL two prong eating, You are funny! I guess my hands are average size….Since I am not only clumsy but the kind of “cooker” (!) who believes in more is mo’better than I will use a “light” touch with the spices! Soup looks so delicious Kim, yummy!
Yummy soup!! Its my winter food!! I survive on this in winters!! this looks great.
Easy recipe. You’ve made in a very different way. Like it!
The weather here is just turning cold and this would be perfect. Grown up vacations are wonderful things
I can taste this already. It looks fantastic!
This is stunning and it looks delicious! I always appreciate when people notate that they used approximate measurements…it DOES make a difference!
When I have any sort of Asian or Asian Inspired dishes – I always try the “two pronged” method. ….it just makes the food taste better!
Hi, y’all! Thanks for your wonderful comments! I’ve been a bit under the weather lately (what exactly does that mean, anyway?!) — but this soup helps. Thanks again for taking time to comment — I appreciate every one of you!
Hey Kimby, you’ve impressed me with this Asian-style hot-pot soup! Love it especially with the mushrooms added.
Sorry for my tardy comment as I’ve been really busy…….. son’s exams, results, & now Chinese New Year. I’m heading back to the kitchen to bake my Pineapple Tarts after this. Oh, u may wanna chk out my latest product review: Cleanse It Right With Garnier’s Light Black Foam. Till then, dear…..
How yummy is this! It looks so healthy and perfect for a winter’s night. It’s not very cold around here but, I can dream about it :)
Yum, yum, yum!! I’ve made something similar, and it is so good and so comforting. Chicago just got its first real snow of the winter (it’s taken its time!) so I think that calls for soups.
Again, thanks y’all for stopping by to comment! Yes, soup is good for what ails ya — including snow. :)
I love soup! I even eat it in the summer :)
Came across the photo on G+, this looks great! I haven’t made any soups in this style, will have to change that soon!
Tickled that you came for a visit here, David! Hope you enjoy the soup. :)