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Sauté the diced shallot in a small skillet with a little bit of oil. Cook until softened and fragrant.
Add the sautéed shallot to a small bowl, and combine with the other dipping sauce ingredients. Taste and adjust seasoning as needed. Set aside for later.
Clean all vegetables properly, especially the watercress.
Slice the cremini mushrooms. Arrange on a platter with the other vegetables, and set on the table.
Cook the wontons and noodles, being careful not to overcook them. Set these items on a platter on the table.
Take meat and shrimp out of the fridge. Arrange these items on a platter, and set on the table, along with the condiments.
Place burner in the middle of your table. You may wish to put down a plastic cloth first, to protect your table from splashes.
Place pot on the burner, and fill it about 3/4 full of stock. Add the rest of the broth ingredients, and bring to a simmer.
Provide small bowls and spoons for the sauce and condiments, as well as larger bowls to eat out of.
Place chopsticks for each person, plus an extra pair or two for cooking. If using tongs and/or metal nets, place these on small plates or sauces (to avoid putting wet utensils on your table).
Once the brother is simmering, take turns adding ingredients into the broth. Allow all raw items to cook fully before removing and adding to your bowl. Dip cooked ingredients into dipping sauce, or top with condiments are desired.