Big Boss 4 (shrimp,tofu,& 2 Proteins) Recipe

Prepare aromatics

Peel and finely mince the garlic. Peel and grate the ginger (about 1 tablespoon). Slice 2 scallions thinly and reserve the whites and greens separately.

In a large stockpot (6–8 quarts), heat 1 tablespoon sesame oil over medium heat. Add minced garlic, grated ginger, and the scallion whites. Sauté until fragrant, about 1 minute, taking care not to brown.

Add 6 cups chicken stock and 2 cups dashi (or extra chicken stock) plus 1 cup water to the pot. Bring to a simmer over medium-high heat.

Stir in 3 tablespoons soy sauce, 2 tablespoons mirin, 1 teaspoon kosher salt, and 1 teaspoon white pepper. Taste and adjust seasoning — the broth should be savory with a mild sweetness. Keep at a gentle simmer while you prepare proteins and vegetables (do not boil vigorously).

Prepare shrimp: toss the peeled, deveined shrimp with 1 teaspoon light soy and 1 teaspoon rice wine. Let sit 5–10 minutes while you prep other items.

Prepare beef and chicken: pat beef and chicken slices dry with paper towels. Lightly toss each set of slices with 1 teaspoon cornstarch (divide the 2 tsp between them) to help keep them tender when poaching. Season lightly with a pinch of salt and white pepper.

Prepare tofu: drain tofu well and press gently to remove excess water. Cut into 1-inch cubes and set aside.

Poach proteins in broth: once broth is gently simmering, add tofu cubes first and simmer 2 minutes to warm through. Add chicken slices in a single layer and simmer 2–3 minutes until nearly cooked through. Add beef slices and simmer 30–60 seconds until just turning opaque (thin slices cook quickly). Finally add shrimp and simmer 2–3 minutes until shrimp are pink and cooked through (shrimp cook quickly; do not overcook). Keep broth at a gentle simmer — this sequence staggers cooking so each protein finishes properly.

Use a slotted spoon or small sieve to remove proteins as desired if you want to serve components separately on bowls before ladling broth, or leave them in the pot if serving communal hot pot style.

Prepare vegetables while broth heats: wash bok choy and quarter lengthwise. Slice shiitake mushrooms and any other mushrooms. Julienne carrot and rinse bean sprouts.

Add heartier vegetables first: when broth is simmering and after tofu has been added, add carrot and shiitake mushrooms and simmer 2–3 minutes to soften slightly.

Add bok choy, bean sprouts, corn kernels and enoki/oyster mushrooms in the last 1–2 minutes of cooking so they remain crisp-tender and bright.

If using cooked noodles or rice, divide into bowls and briefly reheat in the broth or place in bowls before adding broth and proteins (see serving).

Taste the finished broth with proteins and vegetables and adjust salt or soy if needed. Remove from heat.

Ladle hot broth, vegetables and proteins into individual bowls (over noodles or rice if using). Top each bowl with sliced scallion greens, a handful of cilantro, a squeeze of lime wedge, a drizzle of chili oil, and a sprinkle of toasted sesame seeds to finish.

Serve immediately, passing extra scallions, chili oil, lime wedges and soy at the table for guests to customize. Leftover broth and solids keep 2–3 days refrigerated in an airtight container.