Asian Hot Pot Interactive (Printable Version)

Communal hot pot featuring fresh vegetables, proteins, noodles in a flavorful simmering broth for group gatherings.

# What You'll Need:

→ Broth

01 - 10.6 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 (optional)

→ Proteins

09 - 10.6 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 on the cob, sliced into rounds
18 - 1 bunch scallions, cut into 2 inch pieces

→ Noodles

19 - 7 ounces rice noodles or glass noodles

→ Dipping Sauces and Garnishes

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

# How to Make It:

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 flavor. Remove solids before serving.
02 - Arrange thinly sliced meats, tofu, seafood, and vegetables on platters for easy access at the table.
03 - Soak noodles in warm water according to package instructions; drain and set aside.
04 - Position a portable burner or induction cooktop at the center of the table with a wide, shallow pot. Pour in the strained hot broth and bring to a gentle simmer.
05 - Each diner selects ingredients to cook in the simmering broth using chopsticks or slotted spoons. Proteins typically cook in 1–3 minutes; vegetables and noodles in 2–5 minutes. Serve cooked items with dipping sauces and garnishes of choice.

# Expert Tips:

01 -
  • Everyone cooks exactly what they want, so there's no fighting over how done the vegetables should be.
  • The broth becomes richer and more complex as the meal goes on, so the longer you cook, the better it tastes.
  • It's genuinely interactive, which means conversations happen naturally instead of people disappearing into their phones.
  • You can feed a crowd without spending hours in the kitchen beforehand.
02 -
  • If you let the broth boil hard, you'll get a cloudy appearance and the delicate flavors flatten—keep it at a gentle, rolling simmer or you'll waste all that prep time.
  • Freezing your slicing board and knife for 15 minutes before slicing meat makes the whole process dramatically easier and your slices will be thinner and more uniform.
03 -
  • Make your broth the morning of if you can—it actually tastes better after sitting overnight and the flavors deepen and marry together beautifully.
  • Keep a kettle of extra hot broth warming on the side burner so you can top up the pot as the evening goes on without losing heat or flavor concentration.
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