Seafood W / Tofu Hot Pot Recipe

Prepare broth

In a large heavy-bottom pot or donabe, combine 6 cups stock, dashi concentrate (if using), soy sauce, mirin, sake, fish sauce, salt, and white pepper. Bring to a gentle simmer over medium heat, stirring once to dissolve seasonings.

Taste the broth after 5 minutes and adjust seasoning — add up to 1/2 tsp more salt or 1 tsp more soy sauce if needed. Keep broth at a gentle simmer, not a rolling boil.

While broth warms, heat a small skillet over medium heat with 1 tsp neutral oil. Add sliced garlic and ginger and sweat 1–2 minutes until fragrant but not browned. Add these aromatics to the simmering broth along with half the scallions and the sliced red chili (if using). Continue simmering 5 minutes to infuse.

Prepare tofu and vegetables: drain the tofu well by placing on paper towels for 5 minutes, then cut into 1-inch cubes. Trim and slice cabbage, mushrooms, bok choy, carrots, and enoki as described in ingredients.

Add the firmer vegetables first: add sliced carrots, napa cabbage, and shiitake mushrooms to the pot. Simmer 3–4 minutes until cabbage begins to soften.

Gently add the tofu cubes and halved bok choy to the pot and simmer another 2–3 minutes so tofu warms through and bok choy softens but keeps some texture.

Prepare seafood: pat shrimp and fish pieces dry and season lightly with a pinch of salt. Ensure mussels or clams are clean and discard any that remain open after a light tap.

Add the seafood in stages: first add the firm white fish and clams/mussels to the simmering pot. Cover and simmer 3 minutes. Then add shrimp and crab meat (if using). Cover and simmer an additional 2–3 minutes until shrimp are opaque and mussels/clams have opened (discard any that did not open). Total seafood cooking time should be about 5–7 minutes so nothing overcooks.

If using dried noodles, cook separately according to package instructions, drain and briefly rinse under warm water. If using pre-cooked, simply separate and warm by dipping in the hot broth or in a bowl with a little hot broth.

To serve: divide noodles among 4 bowls (or place a portion in a communal pot). Ladle the hot broth with tofu, vegetables and seafood over the noodles so each bowl gets a variety of components.

Finish each bowl with remaining scallions, cilantro leaves, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds. Serve with lime wedges on the side for squeezing over each portion.