Save Mini Hot Pot Bowls offer a fun and interactive dining experience that brings everyone together. Each guest enjoys their own individual pot of savory, simmering broth, allowing them to customize their meal with a variety of fresh proteins, tender noodles, and crisp vegetables cooked right at the table.
Save This Asian Fusion dish is as much about the process as it is about the flavor, making it a perfect choice for an engaging dinner party where every guest gets to be their own chef.
Ingredients
- Broth: 6 cups low-sodium chicken or vegetable broth, 2 tablespoons soy sauce, 1 tablespoon miso paste, 2 garlic cloves sliced, 1-inch piece fresh ginger sliced, 1 teaspoon sesame oil
- Proteins: 150 g thinly sliced beef sirloin, 150 g boneless chicken breast thinly sliced, 150 g firm tofu cubed, 8 large shrimp peeled and deveined
- Noodles: 200 g udon or rice noodles, cooked and drained
- Vegetables & Add-ins: 1 cup baby bok choy halved, 1 cup shiitake mushrooms sliced, 1 cup napa cabbage chopped, 1/2 cup sliced carrots, 1/2 cup corn kernels, 2 scallions sliced
- Dipping Sauces & Garnishes: Soy sauce, chili oil, fresh cilantro leaves, lime wedges, toasted sesame seeds
Instructions
- Step 1
- In a large pot, combine broth, soy sauce, miso paste, garlic, ginger, and sesame oil. Bring to a simmer over medium heat. Let simmer for 10 minutes to infuse flavors, then strain out solids if desired.
- Step 2
- Divide noodles evenly among four individual heatproof bowls or mini hot pots.
- Step 3
- Arrange prepared proteins and vegetables on separate platters for easy access.
- Step 4
- Pour hot broth over the noodles in each bowl, filling about 2/3 full. Place each bowl on a portable burner at the table.
- Step 5
- Allow guests to add their choice of proteins and vegetables to their bowls, cooking them in the simmering broth to desired doneness (beef and shrimp cook in 1–2 minutes, chicken in 2–4 minutes, tofu and veggies as desired).
- Step 6
- Serve with dipping sauces and garnishes on the side for customization.
Zusatztipps für die Zubereitung
Thinly sliced proteins are essential for quick cooking. Ensure all meats are fully cooked before eating. To serve, you will need 4 individual heatproof bowls, portable burners, tongs or chopsticks, and a ladle.
Varianten und Anpassungen
For a vegetarian version, use vegetable broth and tofu. For a gluten-free meal, substitute soy sauce with gluten-free tamari and use rice noodles instead of udon.
Serviervorschläge
Offer additional variety with condiments like hoisin sauce or ponzu. Each serving provides 410 calories, 31 g protein, 52 g carbohydrates, and 9 g fat.
Save These customizable Mini Hot Pot Bowls provide a nutritious and memorable way to enjoy a personalized meal with friends and family.
Recipe FAQ
- → What broth is best for hot pot bowls?
A mix of low-sodium chicken or vegetable broth combined with soy sauce, miso paste, garlic, and ginger creates a rich, savory base that enhances the ingredients.
- → Which proteins cook fastest in the hot pot?
Thinly sliced beef and shrimp cook quickly within 1-2 minutes, while chicken takes a little longer, about 2-4 minutes. Tofu and vegetables can be cooked to desired tenderness.
- → Can this dish be adapted for vegetarian diets?
Yes, substituting vegetable broth and using tofu with a variety of vegetables ensures a flavorful vegetarian version.
- → What types of noodles work well for these bowls?
Udon or rice noodles are ideal as they hold up well in broth and complement the texture of the proteins and vegetables.
- → How can I make this dish gluten-free?
Use gluten-free tamari instead of soy sauce and select rice noodles to maintain gluten-free standards without compromising flavor.
- → What garnishes enhance the flavors of the hot pot bowls?
Fresh cilantro, lime wedges, toasted sesame seeds, soy sauce, and chili oil add brightness, texture, and complex flavor notes.
