Chinese Golden Soup Recipe with Shaved Beef
This vibrant Chinese golden soup blends a touch of pumpkin purée with savory beef and enoki mushrooms, creating a harmonious balance of warmth and spice. It’s a deeply flavorful food recipe featuring bold aromatics, chili oil, and a silky broth perfect for cozy meals.
Equipment
- Wok or deep heatproof bowl
- Fine mesh strainer
- Small saucepan (optional for finishing oil)
Ingredients
- 14 ounces fresh enoki mushrooms roots trimmed and torn into bite-sized pieces
- 2 tablespoons Shaoxing wine
- 1 pound very thinly shaved fatty beef slices separated
- 4 tablespoons neutral oil
- 3 ⅛-inch thick slices fresh ginger, julienned
- 6 large garlic cloves finely chopped
- 1 to 2 tablespoons yellow lantern chili sauce
- ¼ cup fresh or canned unsweetened pumpkin purée
- 4 cups low-sodium chicken stock or Chicken & Pork Stock
- ¼ cup white vinegar
- ¾ teaspoon sugar
- Fine sea salt to taste
- 2 long hot red or green peppers or Anaheim peppers, roughly chopped
- 1 scallion white and green parts finely chopped
Instructions
- Bring a large pot of water to a boil. Add the enoki mushrooms and cook for about 30 seconds. Drain and rinse them under cool water, then place them at the bottom of a wide serving bowl.
- Refill the pot with fresh water and bring it back to a boil. Add 1 tablespoon of Shaoxing wine and the beef slices. Blanch the beef for about 20 seconds until just cooked. Remove with a strainer and layer on top of the enoki mushrooms in the serving bowl.
- In a clean wok over medium-low heat, heat 2 tablespoons of oil. Once hot, add the julienned ginger and two-thirds of the garlic. Stir-fry for 1 minute. Stir in the yellow lantern chili sauce and pumpkin purée, cooking for 2 minutes to release their flavors.
- Add the remaining tablespoon of Shaoxing wine, followed by the chicken stock. Stir in the vinegar, sugar, and salt. Let the broth simmer for 3 more minutes to fully develop the taste.
- Carefully pour the broth through a fine-mesh strainer directly into the serving bowl over the beef and mushrooms. Discard solids from the strainer.
- Sprinkle the chopped peppers, scallion, and remaining minced garlic on top of the soup.
- For an aromatic finish, heat the remaining 2 tablespoons of oil in a small saucepan until very hot. Pour the hot oil over the garnishes in the bowl — this will bring out an irresistible aroma.
Notes
- If you prefer a milder flavor, start with 1 tablespoon of chili sauce and adjust to taste.
- For ideal shaved beef, look in the freezer section for thinly sliced beef used in hot pot.
- The pumpkin purée adds a subtle sweetness and vibrant color without overpowering the other flavors.
Tried this recipe?Let us know how it was!