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Prep Time: 40 minutesTotal: 40 minutesServings: 6Author : SarahIngredients Remove All · Remove Spices · Remove Staples
Hot pot soup base (with water) or stock baby bok choy ((thoroughly washed)) napa cabbage ((washed, cut into 1-2 inch pieces)) choy sum ((thoroughly washed)) spinach ((thoroughly washed)) pea tips ((thoroughly washed)) watercress ((thoroughly washed)) AA Choy/Cai ((washed, trimmed)) Chrysanthemum Leaves ((washed, trimmed)) lotus root ((cut into 1/4 inch thick half moons)) potato ((cut into 1/4 inch thick half moons)) sweet potato ((cut into 1/4 inch thick half moons)) pumpkin/kabocha squash ((cut into 1/4 inch thick half moons)) daikon radish ((cut into 1-inch chunks)) tomatoes ((sliced into wedges)) corn ((whole ears, cut into 1-inch pieces)) winter melon ((cut into 1-inch chunks)) Enoki mushrooms ((slice 1/2-1 inch of the base off, and separate the bundle of enoki’s into smaller more manageable bundles) Wood ears ((soak to reconstitute, rinse any dirt or sand off, and remove any woody ends)) King mushrooms ((trim the ends, thinly slice)) Shiitake mushrooms ((trim woody stems, slice, and add to the pot early)) Oyster mushrooms ((thoroughly cleaned)) Shimeji mushrooms ((separated into individual pieces)) Beef ((brisket, short rib, ribeye, sirloin, flank steak, thinly sliced against the grain)) Pork shoulder or loin ((thinly sliced)) Pork belly ((thinly sliced)) Lamb shoulder or leg ((thinly sliced)) Boneless chicken breast or thighs ((thinly sliced)) Fish fillets ((such as tilapia, bass, fluke/flounder, thinly sliced)) Shrimp Scallops Squid or cuttlefish Beef balls Pork balls Fish balls Squid balls Mixed seafood balls Fish cakes Fish tofu Mung bean vermicelli ((soak in warm water for 10 minutes)) Rice vermicelli ((boil to par-cook, rinse in cold water, drain)) Thin fresh white noodles Fresh spinach noodles Shirataki noodles ((add directly to boiling broth, cooks in seconds)) Rice cakes ((the thin ovals are best; the thick Korean-style rice cake logs take too long to cook)) Frozen dumplings ((smaller is better; cook time 7-10 minutes)) Bean threads ((AKA dried bean curd sticks; soak in warm water for 3-4 hours, cut into 2-inch pieces)) Soy puffs ((left whole or cut in half)) Frozen tofu ((cut into 1-inch pieces)) Firm tofu ((cut into 1-inch pieces)) Dried bean curd rolls Fresh tofu sheets/skin Pressed tofu Chinese sesame paste or sauce Peanut butter or peanut sauce Soy sauce Sha Cha sauce Sesame oil Sichuan peppercorn oil Chili oil/sauce Chili garlic sauce/sambal oelek Chinese black vinegar/rice vinegar White pepper Toasted sesame seeds Minced garlic Chopped scallions Chopped cilantro Fried shallots or garlic
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Step 1
Place boiling soup base or stock in a wide, shallow pot the center of the table on a portable electric burner.
Step 2
Place individual plates of raw ingredients on the table, along with dipping sauce ingredients.
Step 3
Have each diner mix their own dipping sauce while the pot of soup comes to a boil. Once boiling, begin adding ingredients to the pot. Be sure to cook ingredients through before consuming, and allow the pot to boil for at least 30 seconds to 1 minute after adding any raw meat or seafood.
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