Jul 14 2026

Mini Hot Pot Recipe

Time45m
Serves4

Sukiyaki style glass noodles, shrimps, scallops, squids, tender thin sliced beef, watercress, napa cabbage, egg, cilantro, mushroom, baby corn, bok choy, scallions, chicken broth.

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Broth

    In a large pot, bring the chicken broth to a simmer over medium heat.

  2. 2

    Soak Glass Noodles

    In a bowl, soak the glass noodles in warm water for about 15 minutes until softened. Drain and set aside.

  3. 3

    Prepare the Ingredients

    While the broth is simmering, prepare all the other ingredients by washing and cutting them into bite-sized pieces.

  4. 4

    Cook the Ingredients

    Add the sliced beef and seafood (shrimp, scallops, squid) to the simmering broth. Cook for 3-4 minutes until the seafood is cooked through.

  5. 5

    Add Vegetables and Noodles

    Add the napa cabbage, watercress, bok choy, mushrooms, baby corn, and soaked glass noodles to the pot. Cook for an additional 2-3 minutes.

  6. 6

    Prepare the Eggs

    In a separate bowl, beat the eggs. Serve them on the side for dipping or to pour into the hot pot.

  7. 7

    Serve

    Ladle the hot pot into bowls and garnish with chopped cilantro and scallions. Enjoy hot!

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