Mongolian Hot Pot
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Mongolian Hot Pot
Mongolian Hot Pot
Ingredients
2 green onions, minced (green tops only)
2 cloves garlic, minced
1/2 cup light soy sauce, divided
1/4 cup unseasoned rice vinegar, divided
1 tbsp. sesame oil
1 tsp. hot chili oil
1 tsp. Sriracha sauce
3 tsp. sugar, divided
1/2 lb. peeled and deveined large shrimp
1/2 lb. Raley's Beef sirloin California raised USDA choice, thinly sliced*
3 oz. Nasoya Thin Cut Asian Noodles (in our Produce Dept.) or bean threads
8 cups chicken stock
Ground pepper to taste
1 bunch watercress
1/2 head Napa cabbage, cut into 2-inch squares
1/4 lb. shiitake mushrooms, stemmed and halved
1 (14- oz.) package firm tofu, cut into 1-inch cubes
Directions

No portable burner? No problem. Cook the meat separately and add to each bowl of soup.

Prep: 30 minutes, Cook: 45 minutes, Serves: 6 

1. Create dipping sauce by combining green onions, garlic, 6 tbsp. soy sauce, 2 tbsp. rice vinegar, sesame oil, chili oil, Sriracha and 1 tsp. sugar in a medium bowl; mix well.

2. Place shrimp and meats into separate bowls. Add 2 tbsp. dipping sauce to each bowl to marinate.

3. In a separate bowl, soak noodles in boiling water for 15 minutes.

4. Meanwhile, combine stock, remaining 2 tbsp. soy sauce, remaining 2 tbsp. rice vinegar, remaining 1 tsp. sugar and ground pepper to taste in a large pot. Bring to a boil over high heat. Reduce heat and let simmer for 10 minutes.

5. Arrange watercress, cabbage, tofu, mushrooms and noodles in individual mounds on a chilled platter. Keep meats in separate bowls.

6. To serve the hot pot, set up a portable electric burner on the dining table. Set each place with a soup bowl, utensils and remaining dipping sauce in individual bowls.

7. Place pot of soup on burner and add vegetables and noodles to pot minutes before you are ready to eat. Cook for 5 minutes. Dip meats and shrimp into simmering broth until desired doneness. Ladle soup into bowls along with vegetables, tofu and noodles. 

*This recipe calls for raw meat. Avoid cross-contamination by washing your hands after handling raw meats. Use separate utensils and cutting boards for raw meat and veggies. Make sure your raw meat reaches 145°F before eating.

Nutritional Information:
325 calories, 37 g protein, 10 g total fat (2 g sat.), 19 g carbohydrate, 3 g fiber, 6 g sugar, 105 mg cholesterol, 1871 mg sodium, 8 points