Savory Pumpkin & Beef Broth with Enoki Mushrooms

1. Cook Enoki Mushrooms

To start, bring a pot of water to a boil. Once boiling, add the enoki mushrooms and let them cook for 30 seconds. Remove them, shake off any excess water, and place them in a serving bowl.

2. Cook Beef

Re-boil the water and add 1 tablespoon of Shaoxing wine and the beef slices. Cook the beef until it turns opaque, about 20 seconds, then transfer it to the serving bowl on top of the mushrooms. Discard the cooking water and wash the wok.

3. Prepare Aromatics

Heat the wok over medium-low heat and add 2 tablespoons of oil, the ginger, and two-thirds of the chopped garlic. Cook this mixture for about a minute until it's fragrant.

4. Add Chili Sauce and Pumpkin Puree

Add the yellow lantern chili sauce and pumpkin puree, and cook for another 2 minutes. This step is important because it builds the base flavors of the broth.

5. Add Stock and Seasonings

Add the remaining tablespoon of Shaoxing wine and the chicken stock to the wok. Bring the mixture to a boil, then add the vinegar, sugar, and fine sea salt to taste. Let it simmer for 3 minutes.

6. Strain and Assemble

Strain the soup directly into the serving bowl over the beef and mushrooms, discarding the solids. Top the beef with the roughly chopped peppers, scallion, and the remaining garlic.

7. Finish with Hot Oil

Heat the remaining 2 tablespoons of oil until it is shimmering, then carefully pour it over the chilies and garlic in the bowl. This final step releases the flavors of the chilies and garlic, creating a sizzling aromatic finish.