Asian Hot Pot Interactive (Print version)

A vibrant communal dish featuring fresh veggies, proteins, and noodles in aromatic broth, perfect for groups.

# What You Need:

→ Broth

01 - 10.5 cups chicken or vegetable broth
02 - 2 cloves garlic, sliced
03 - 2 inch piece fresh ginger, sliced
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 dried shiitake mushrooms
08 - 1 small chili, sliced

→ Proteins

09 - 10.5 ounces thinly sliced beef, chicken, pork, or tofu
10 - 7 ounces shrimp, peeled and deveined
11 - 7 ounces firm tofu, cubed

→ Vegetables

12 - 7 ounces Napa cabbage, chopped
13 - 5.3 ounces baby bok choy, halved
14 - 3.5 ounces mushrooms (shiitake, enoki, or button), sliced
15 - 1 medium carrot, thinly sliced
16 - 3.5 ounces snow peas
17 - 1 small corn cob, sliced into rounds
18 - 1 bunch scallions, cut into 2 inch pieces

→ Noodles

19 - 7 ounces rice noodles or glass noodles

→ Dipping Sauces & Garnishes

20 - Soy sauce
21 - Chili oil
22 - Hoisin sauce
23 - Fresh cilantro, chopped
24 - Sesame seeds
25 - Lime wedges

# How to Make:

01 - In a large pot, combine broth, garlic, ginger, soy sauce, rice vinegar, sesame oil, shiitake mushrooms, and chili. Bring to a boil, then reduce to a gentle simmer for at least 30 minutes to develop complex flavor. Remove solids before serving.
02 - Prepare all proteins and vegetables and arrange thinly sliced meats, tofu, seafood, and vegetables on separate platters for convenient access during the meal.
03 - Soak noodles in warm water according to package instructions, then drain and set aside on a serving platter.
04 - Position a portable burner or induction cooktop at the center of the dining table with a wide, shallow hot pot. Pour the strained hot broth into the pot and bring to a gentle simmer.
05 - Each diner selects desired ingredients and cooks them in the simmering broth using chopsticks or slotted spoons. Allow proteins 1-3 minutes and vegetables and noodles 2-5 minutes to cook through. Serve with dipping sauces and garnishes of choice.

# Expert tips:

01 -
  • Everyone cooks exactly what they want, when they want it, so nobody's stuck eating something they didn't choose.
  • The broth becomes this silky, flavor-packed foundation that tastes even better the longer it simmers and absorbs all those fresh ingredients.
  • It's the kind of meal that kills two birds with one stone—impressive enough for guests but relaxed enough that you're not stressed in the kitchen.
02 -
  • Slice your proteins paper-thin before guests arrive—this is non-negotiable because thick slices won't cook through in the broth and you'll spend the whole meal trying to salvage undercooked bites.
  • The broth keeps improving as the meal progresses because it's absorbing flavors from everything being cooked in it, so by dessert time it tastes completely different and somehow better than when you started.
03 -
  • Keep your broth at a gentle simmer, not a rolling boil, because high heat will toughen proteins and make your vegetables mushy within seconds instead of giving you that perfect tender-crisp texture.
  • Set out small bowls for people to create their personal dipping sauce station, and they'll spend half the meal adjusting and tweaking their blend, which somehow makes the food taste even better.
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