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PREPARATION
- Place beef stock in a large saucepan over medium heat and bring to the boil.
- Reduce heat to simmer and add chilli sauce, cooking wine, noodles, mushrooms, spring onions and carrots. Simmer for three minutes until vegetables are soft.
- Add Beef Shabu Shabu, stir and remove from heat immediately.
- Place bean sprouts in large soup bowls and pour soup over.
- Serve with rice or Japanese udon.
