Bring a pot of water to boil. Add a bit of oil and salt. Blanch enoki mushroom. Take out and put it in a soup bowl.
2
Blanch fatty beef in the same pot of water until cooked. Take out and set aside.
3
Heat some oil in a wok, fry ginger slices and spring onion until fragrant. Add pumpkin puree and stir well. Add yellow pepper chilli sauce, Swanson No Added MSG Clear Chicken Broth, beef slices and seasonings. Mix well and all put in the soup bowl with the soup. Sprinkle green chilli, red chilli and chopped spring onion. Serve hot.
You can replace yellow pepper chili sauce with soybean chili sauce.
