Special Hot Pot Combo Recipe

Prepare broth

In a large pot, combine 6 cups chicken broth, 2 tbsp miso paste, 1 tbsp soy sauce, 1 tsp sesame oil, 2 tsp minced garlic and 1 tbsp sliced fresh ginger. Whisk to dissolve the miso. Bring to a gentle simmer over medium heat (do not boil vigorously to preserve miso flavor). Simmer 6–8 minutes to allow flavors to meld.

Taste the broth and adjust seasoning: add up to 1 tsp salt or 1–2 tsp soy sauce if needed. If you want a spicy kick, stir in chili oil to taste.

Keep broth at a very gentle simmer on a portable burner at the table or on low heat on the stove so guests can cook ingredients in it. Ladle 1/2 cup ponzu or additional dipping sauce into a small bowl for each diner, and set aside garnishes (sliced scallions, chopped cilantro, toasted sesame seeds).

Marinate beef: place 12 oz thinly sliced beef in a shallow bowl. Toss with 1 tsp light soy sauce, 1 tsp Shaoxing wine (optional) and 1/4 tsp white pepper. Let sit 10–15 minutes while broth heats.

Cooking at the table: using chopsticks or tongs, dip individual slices of beef into the simmering broth for 10–30 seconds until just cooked through (thin slices cook very quickly). Remove and either dip in the ponzu/soy dipping sauce or eat directly with broth and vegetables.

Prep vegetables while broth warms: chop 2 cups napa cabbage, halve 2 baby bok choy, slice mushrooms (or trim enoki), julienne 1/2 cup carrot, and cube 6 oz firm tofu.

Add heartier vegetables first: add napa cabbage and carrots to simmering broth; simmer 2–3 minutes to soften. Add bok choy and mushrooms and simmer another 1–2 minutes until tender-crisp. Add tofu gently to warm through for 1–2 minutes (do not over-stir to keep tofu intact).

Serve vegetables by ladling them into bowls from the pot or allowing diners to retrieve items directly from the pot.

Noodles: if using pre-cooked noodles, separate and briefly dip into the hot broth to heat (30–60 seconds). If using dried noodles, cook according to package instructions separately, then add to individual bowls and pour hot broth over them.

Garnish and finish: sprinkle sliced scallions, chopped cilantro and toasted sesame seeds over bowls. Offer extra chili oil, soy sauce or ponzu for personal preference.