Hotpot Recipe

Basic clear broth

In a large pot, combine 8 cups chicken stock and 2 cups water. Add sliced ginger, smashed white scallion, dried shiitake mushrooms, and 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Simmer gently for 15 minutes to develop flavor. Remove ginger slices and scallion before serving. Keep broth hot on very low simmer or on a portable burner at the table.

Miso variation

Prepare basic clear broth as above. Remove 1 cup of hot broth into a separate bowl and whisk in 3 tsp miso paste until dissolved. Stir the miso mixture back into the pot off heat (do not boil after adding miso). Taste and adjust salt or soy sauce.

Spicy mala variation

To the basic broth, add 2 tsp sichuan chili oil and 1 tsp toasted Sichuan peppercorns. Optionally increase chili oil to taste. Simmer an additional 5 minutes to infuse. Keep bubbling gently; if serving family-style at table, maintain a light simmer.

Vegetarian/Umami base: replace chicken stock with vegetable stock, add 1 tbs dashi or 1 piece kombu soaked in water for 20 minutes (remove kombu before simmering), add shiitake and soy sauce. Simmer 10–15 minutes.

Arrange proteins and vegetables on separate platters for easy access. Keep thinly sliced beef and pork chilled until ready to cook. Trim and devein shrimp if needed. Cut tofu into 1-inch cubes. Rinse and drain mushrooms; trim enoki ends. Chop napa cabbage, halve bok choy, slice carrots thinly, and rinse baby corn.

Cook noodles according to package instructions, drain, rinse briefly under cold water to stop cooking, and portion into bowls or a serving platter to add to hotpot near the end of the meal.

Provide small bowls so each diner can mix their own sauce. Basic suggested mix: 2 tsp soy sauce, 1 tsp sesame oil, 1 tsp minced garlic, 1 tsp chopped scallion, and 1 tsp chili oil. Offer peanut sauce, extra soy sauce, and fresh cilantro on the side to customize.

Bring the chosen broth to a gentle simmer in a communal pot on a portable burner in the center of the table (or keep a pot simmering on the stove and transfer small portions to bowls).

Add ingredients in order of cooking time: firm vegetables and root vegetables first (carrot, baby corn) and cook 3–5 minutes. Then add mushrooms and tofu and cook 2–4 minutes. Add leafy greens (napa cabbage, bok choy) for 1–2 minutes until wilted. Add thinly sliced meats one or two pieces at a time—swish in simmering broth for 10–30 seconds until cooked through. Shrimp will take about 1–2 minutes; fish/meat balls 2–4 minutes.

Use a slotted spoon or small strainer to lift cooked items into individual bowls. Add noodles or a scoop of steamed rice as desired, ladle hot broth over, and finish with garnishes: cilantro, toasted sesame seeds, and a squeeze of lime.

Maintain the broth level by adding a cup of hot water or extra stock if it reduces during the meal. Taste and adjust seasoning with soy sauce or salt as needed.

Cool leftover broth to room temperature within 2 hours, then refrigerate in a sealed container for up to 3 days or freeze for up to 3 months. Store unused proteins and vegetables separately. Reheat broth gently and avoid boiling if it contains miso.