Mala Tang Hot Pot
Quick answer
- Total time
- 160 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
The wide Chinese glass noodles need about two hours in lukewarm water and should be put to soak well before any cooking starts.
Read more
Mala sauces vary in salt and oil from brand to brand; stir some into the beef-bone broth first and taste before deciding whether to add more.
Ingredients
Instructions
- 1
Soak the Chinese flat glass noodles in lukewarm water for about 2 hours until softened.
- 2
Wash the bok choy and enoki mushrooms, trim the ends, and slice the dried bean curd sheets into 2 cm wide strips.
- 3
Pour beef bone broth into a pot, bring to a boil, then add the mala paste and whisk well with a ladle.
- 4
Once the soup boils, add the soaked glass noodles, bean curd, and enoki mushrooms, and simmer over medium heat for 5 minutes.
- 5
Add the beef, bok choy, garlic, and green chili.
Once the soup returns to a boil, cook for 2 to 3 minutes until no raw red areas remain in the beef.
- 6
Skim off any foam rising to the surface, maintain the hot temperature, and transfer to a large serving bowl.
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