Ahh rain, cold early mornings and chilly evenings. It’s all an indication that winter is soon coming our way! Whenever the “ber” months come along, I am always on a lookout for places offering heartwarming soups. Today I found myself at a place perfect for winter! It is the new South Bay spot for hot pot, Little Sheep Mongolian Hot Pot.
At Little Sheep Mongolian Hot Pot, they have soup bases prepared with broth that includes slow cooked chicken and beef bone marrow broth and different herbs and spices like garlic and cranberry. Customers get to choose what meats they want as well as add sauces from their sauce bar.
During my trip here, I chose to get the lunch special natural angus short rib. It came with fresh cut noodle, tofu, mushrooms and seasonal vegetables.
From the sauce bar, I got chili oil, garlic, house sesame sauce, green onion, cilantro and sweet garlic sauce.
Cooking hot pot is a lot of fun and quite and experience! The pre-made soup base comes out first and is placed at the tabletop stove. At Little Sheep Mongolian Hot Pot, they say there is 36 different herbs and spices in their soup base. Yum!
As the soup base started to get hot, I dropped in my meat and tofu to the pot! I chose to cook these first because they take the longest to cook.
Next up, to go in the pot was the different veggies and potato.
The last things I added were the cabbage and the noodles.
Soon enough, I was on my way to eating a yummy hot pot. I loved that the broth seasoning! The different herbs and spices really brought out the flavor. Adding in some of the sauces from the sauce bar, enhanced the flavors even more. I liked the whole mix of meat, veggies and noodles! Overall, I was happy with how I got to customize my hot pot, cook it and watch it come together.
It definitely was a very fulfilling meal and I’m happy to have found a new place to bring a little warmth during the cold days that are coming up!
For more smiles, please see my recent Yelp review on Little Sheep Mongolian Hot Pot.