High Protein Hotpot

• doses: 1 serving
• tempo total: 5 minutes

Ingredientes

4 oz sliced beef chuck roll

200g soft tofu

50g cooked beef tripe

½ cup Kettle & Fire bone broth

1½ cups water

1 tsp dashi powder

1/2 tbsp-1 tbsp low-sodium soy sauce

¼ tomato, sliced

25g dry bean thread vermicelli

Napa cabbage, enoki mushrooms, white beech mushrooms, wood ear mushrooms

1 stalk green onion

Optional: garlic slices, chili flakes

Sweet yuzu honey sauce:

1 tbsp yuzu juice or ponzu

½ tsp soy sauce

1 tsp honey

Optional: grated garlic or ginger

Instruções

In a small pot, combine 1½ cups water, ½ cup bone broth, 1 tsp dashi powder, 1 tbsp soy sauce. Bring to a simmer.

Add tofu, tomatoes, mushrooms, tripe, and napa cabbage. Simmer for 3–4 minutes.

Add vermicelli and cook until soft (1–2 minutes).

Add beef slices and cook just until pink (30–60 seconds).

Garnish with green onion and serve with the sweet yuzu honey sauce.