Little Sheep Mongolian Hot Pot Soup Base Recipe
Description
Little Sheep Mongolian Hot Pot Soup Base is a delicious and savory soup that is a traditional favorite in many parts of China. It's a flavorful broth made from a combination of spices, meats, and vegetables. The rich flavor and aroma make it a popular choice for a variety of dishes, from soups to stir-fries. This Little Sheep Mongolian Hot Pot Soup Base recipe is sure to become a favorite in your kitchen. It's easy to make and the result is a flavorful broth that will make your dinner guests come back for seconds.
Prep Time
This Little Sheep Mongolian Hot Pot Soup Base recipe requires about 10 minutes of prep time. You will need to gather the ingredients and chop the vegetables, as well as measure out the spices.
Cook Time
This recipe takes about 45 minutes to cook. It's important to watch the pot closely and stir the ingredients often to prevent them from burning.
Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1 cup vegetable broth
- 1 can (14-ounce) diced tomatoes
- 2 tablespoons soy sauce
- 1/4 cup rice wine vinegar
- 1/4 cup dark brown sugar
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon red pepper flakes
Instructions
1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the ginger, cumin, coriander, turmeric, white pepper, and black pepper and cook for 1 minute.
3. Add the vegetable broth, diced tomatoes, soy sauce, rice wine vinegar, dark brown sugar, cilantro, and red pepper flakes. Stir to combine.
4. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
5. Serve hot with your favorite accompaniments.
Equipment
You will need a large pot to make this soup base. You will also need a chopping board, knife, measuring spoons, and stirring spoon.
Notes
This soup base can be made in advance and stored in the refrigerator for up to a week. You can also freeze it for up to three months.
Nutrition: Per Serving
Calories: 124, Fat: 5g, Protein: 2g, Carbohydrates: 18g, Sodium: 600mg, Fiber: 3g
Recipe Tips
This recipe is versatile and can be customized to your taste. For example, you can add more vegetables, such as mushrooms or bell peppers. You can also add extra spices, such as cayenne pepper or chili powder. For a richer flavor, you can add a tablespoon of tomato paste.
If you prefer a thicker soup, you can add a tablespoon of cornstarch or arrowroot powder. Be sure to stir it in well and let the soup simmer for an additional 5 minutes.
For a vegan version, you can substitute vegetable broth for the chicken broth and use tamari instead of soy sauce.
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