Tomato Hot Pot with Beef

Step 1

Place the bundle of mung bean vermicelli in a bowl of warm water to soak until softened, about 15 minutes. Trim the ends off the enoki mushrooms, and lightly rinse them of any dirt, separating them into smaller sections as you go (each bundle of mushrooms should be about 1/2 inch thick). Set the noodles and mushrooms aside.

Step 2

Bring a medium pot of water to a boil. Use a sharp paring knife to cut an X into the bottom of each tomato, which will make it easier to peel after blanching. Carefully lower the tomatoes into the boiling water, and blanch for 30 seconds. Use a slotted spoon to remove the tomatoes from the water, and set aside to cool.

Step 3

Bring the water back up to a boil, and add the beef. Cook for 15 seconds, or until the beef just turns opaque, and any foam rises to the surface. Remove the beef from the pot, and set aside.

Step 4

Separate the green and white parts of the scallions. Cut the white parts on a diagonal into 1 to 2 inch pieces. Finely chop the green parts. By now, your tomatoes should be cool enough to peel. Peel the skin off, and cut into 1-inch chunks.

Step 5

In a soup pot (preferably a Chinese ceramic soup pot if you have it!) over medium heat, add the oil, along with the white parts of the scallions and the ginger slices. Cook for 1-2 minutes, until fragrant.

Step 6

Add the garlic and tomato paste, and cook for 30 seconds, until the oil turns a reddish-orange color. Add the tomatoes, along with the light soy sauce, sugar, and sesame oil. Fry the tomatoes until they break down a bit, about 3 minutes.

Step 7

Add the chicken stock and water, and bring to a boil. Cover, turn the heat down, and simmer for 5 to 10 minutes. Add the enoki mushrooms and vermicelli, cover, and simmer for another 3 to 5 minutes.

Step 8

Stir in the beef, white pepper and salt to taste. Garnish with cilantro the chopped scallion greens. Serve with steamed rice!