Ingredients
- 1.75 ounces mung bean vermicelli (one package/bundle)
- 6 ounces enoki mushrooms
- 3 medium tomatoes
- 12 ounces fatty, thinly sliced hot pot beef
- 3 scallions
- 1 1/2 tablespoons vegetable oil
- 2 slices ginger
- 1 clove garlic (finely chopped)
- 2 tablespoons tomato paste
- 1 tablespoon light soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 4 cups chicken stock
- 2 cups water
- 1/8 teaspoon white pepper
- salt to taste
- 1/4 cup cilantro leaves