- 6
- 15 mins
- 15 mins
Ingredients
- 12 shiitake mushrooms (other mushrooms may be substituted), soaked
- 1 small head of chinese cabbage (sui choy), sliced
- 1 spinach log, sliced into 1-inch pieces
- 6 to 8 oz. dried udon noodles, cooked and rinsed in cold water
- 1-1/2 to 1-3/4 lb thinly sliced beef
- 1 large onion, cut in thin wedges
- 1 bunch green onions, cut diagonally into 2 inch pieces
- 1 large carrot, thinly sliced
- 1 block tofu, cut into 1-inch cubes
- 6 cups sea-vegetable and fish stock
- Sesame sauce or Peanut Miso sauce
- Lemon-Soy dipping sauce
Preparation
Step 1
Arrange ingredients attractively on a serving platter. This may be done in advance.
Prepare the dipping sauces.
Give each guest a pair of chopsticks, a small dish for meat and vegetables, a rice bowl, 2 small dipping-sauce bowls and a soup bowl.
Pour stock into pot over tabletop burner or in an electric wok or skillet. Bring to a boil.
Add cabbage, onions, carrot, and mushrooms to the stock. After several minutes, invite diners to use their chopsticks and swish pieces of beef through stock until cooked.
Add tofu. Diners should help themselves to the vegetables in the pot as they cook.
Add more vegetables as needed.
When all meat and vegetables have been cooked, add noodles to broth in pot and heat through. Divide noodles and broth among soup bowls for a soup course. Sprinkle soup with Seven-Spice mixture, salt and pepper.