spicy hot pot with noodles

every so often, i get the craving for a really good homemade soup. generally, with noodles. today, this sounds like it would hit the pot spot. happy tasting!

courtesy of: vivian jao
serves: 4-6

- 3 tbsp vegetable oil
- 2 tbsp sesame oil
- one 2" piece ginger, peeled and sliced into thin rounds
- 4 oz shiitake mushrooms, stemmed and thickly sliced
- 2 tbsp asian chili paste or chili-garlic paste
- 2 tbsp dark brown sugar
- one 32 oz container (4 cups) chicken, beef, or vegetable broth
- 3 tbsp soy sauce
- 1/2 small head napa cabbage, cut into 2" pieces, stem pieces and top leaves separated
- 8 oz fresh egg fettuccine or linguine pasta
- 2 tbsp toasted sesame oil
- 3/4 lb boneless beef rib eye, thinly sliced against the grain (can omit for a pescetarian dish)
- 3/4 lb large shrimp, peeled and deveined (can omit for a vegetarian dish)
- 1/4 c chopped cilantro

1. in a heavy, medium saucepan, heat the veggie oil over med-hi heat. add the ginger and cook, stirring for 1 minute. add the mushrooms and cook, stirring occasionally, until soft, 2 - 3 min. add the chili paste and brown sugar and cook, stirring often, for 30 seconds. add 1 cup water, the broth, and soy sauce. stir in the cabbage stem pieces and bring to a boil, then lower the heat and simmer for 25 min.

2. meanwhile, in a pot of boiling salt water, cook the pasta according to package directions. drain and rinse under cold water, then toss with 1 tbsp sesame oil.

3. stir the cabbage leaves, beef and shrimp into the soup and bring to a boil until the shrimp is cooked through. add the cilantro and remaining 1 tbsp sesame oil. divide the noodles among 4 to 6 bowls and add the hot broth with veggies, meat, and shrimp.

image: everyday