Hotpot With Choice Of Broth Recipe

Prepare aromatics

Peel and smash garlic cloves. Slice 1-inch ginger into thin slices. Trim the white part of scallions and reserve green tops for garnish; cut the whites into 2-inch lengths. If using dried shiitake, soak them in 1 cup warm water for 20 minutes, reserve soaking liquid and slice mushrooms.

Make a simple clear broth (chicken or beef option)

In a large pot, combine 6 cups chicken stock or beef stock with 2 cups water (or use 8 cups total stock if you prefer). Add garlic, ginger slices, scallion whites, and soaked shiitake + their soaking liquid (if used). Bring to a simmer over medium heat, then reduce to low and simmer gently for 15 minutes to infuse flavors.

Make miso/dashi variant

If you want a miso-based broth, dissolve 1 tsp dashi granules into 1 cup warm water (or use stock), then whisk in 2 tbs miso paste, 1 tbsp mirin and 1 tbsp soy sauce. Add this to the pot after it is taken off the heat to avoid boiling the miso; stir to combine. Adjust salt with up to 1 tsp salt. Return to a low heat—do not boil hard.

Make spicy Sichuan variant (optional)

For a spicy broth, in a small saucepan heat 1 tsp sesame oil over medium, add 1 tbsp Sichuan chili bean paste and 1 clove smashed garlic, cook 30–45 seconds until fragrant. Stir this into a neutral chicken/beef broth and simmer 5 minutes to marry flavors.

Finish broth

Taste and adjust seasoning with soy sauce, mirin, or salt. Keep broth hot on a low flame or transfer to a tabletop electric hotpot or portable burner set to medium-low so it stays at a gentle simmer for cooking ingredients at the table.

Thinly slice beef, pork, and chicken if not pre-sliced; arrange separately on chilled plates to keep texture. Cube tofu into 1-inch pieces and pat dry. Peel and devein shrimp if using.

Wash and trim bok choy; halve or quarter lengthwise. Rinse napa cabbage leaves and stack for easy tearing. Trim root ends from enoki mushrooms and separate into smaller bundles. Slice fresh shiitake and carrots thinly. Rinse spinach and drain. Set all vegetables on serving platters for easy access.

Cook noodles according to package instructions if not pre-cooked: usually boil 3–4 minutes for fresh udon or per package for dried rice noodles. Drain and portion into bowls or a heatproof basket to add to broth later.

Set a portable burner or electric hotpot in the center of the table with the prepared hot broth. Keep small tongs, slotted spoons and ladles available for diners.

Bring broth to a gentle simmer. Add firmer vegetables and mushrooms first (carrots, napa cabbage, shiitake) and simmer 2–4 minutes until just tender. Add tofu and thicker greens (bok choy stems) and simmer another 2 minutes.

Thinly sliced proteins cook quickly: swish a slice of beef or pork in the simmering broth for 10–20 seconds until it changes color and is cooked through. Chicken slices should be cooked 1–2 minutes until opaque. Shrimp will turn pink and curl in 1–2 minutes.

Add delicate greens (baby spinach, bok choy leaves) and enoki mushrooms for the final 30–60 seconds of cooking. Add noodles to warm through for 1–2 minutes before serving in bowls.

Ladle cooked items and broth into individual bowls, or use a slotted spoon to transfer solid ingredients and pour some broth over them. Garnish with sliced scallion tops, toasted sesame seeds, cilantro, and a drizzle of sesame oil or chili oil as desired.

Arrange small bowls of ponzu and sesame sauce, with extra soy sauce and chili oil on the side. Diners can dip cooked proteins and vegetables into their preferred sauce before eating. Offer steamed rice on the side to make the meal more substantial.

Throughout the meal, keep the broth level topped up with hot water or extra stock if it reduces, and skim any foam or fat from the surface for clarity.

When you finish cooking, the remaining broth will be richly flavored — ladle and serve as a final soup, or use leftover broth to cook rice or noodles later.