Individual hot pots with flavorful broth, noodles, proteins, and veggies for a flavorful, hands-on dining experience.
# Components:
→ Broth
01 - 6 cups low-sodium chicken or vegetable broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 garlic cloves, sliced
05 - 1 inch piece fresh ginger, sliced
06 - 1 teaspoon sesame oil
→ Proteins
07 - 5.3 ounces thinly sliced beef sirloin
08 - 5.3 ounces boneless chicken breast, thinly sliced
09 - 5.3 ounces firm tofu, cubed
10 - 8 large shrimp, peeled and deveined
→ Noodles
11 - 7 ounces udon or rice noodles, cooked and drained
→ Vegetables and Add-ins
12 - 1 cup baby bok choy, halved
13 - 1 cup shiitake mushrooms, sliced
14 - 1 cup napa cabbage, chopped
15 - 0.5 cup sliced carrots
16 - 0.5 cup corn kernels
17 - 2 scallions, sliced
→ Dipping Sauces and Garnishes
18 - Soy sauce
19 - Chili oil
20 - Fresh cilantro leaves
21 - Lime wedges
22 - Toasted sesame seeds
# Directions:
01 - Combine broth, soy sauce, miso paste, sliced garlic, ginger, and sesame oil in a large pot. Bring to a simmer over medium heat and maintain for 10 minutes to develop flavors. Strain solids if preferred.
02 - Divide cooked noodles equally among four individual heatproof bowls or mini hot pots.
03 - Organize prepared proteins and vegetables on separate serving platters for convenient guest access and selection.
04 - Pour hot broth into each bowl until two-thirds full. Position each bowl on a portable burner at the table for tableside cooking.
05 - Guests add selected proteins and vegetables to their bowls and cook in simmering broth until desired doneness. Beef and shrimp require 1-2 minutes, chicken requires 2-4 minutes, and tofu and vegetables cook to preference.
06 - Provide dipping sauces and garnishes on the side for personalized flavor enhancement and customization.
