Individual hot pots with broth, noodles, proteins, and vegetables for a customizable dining experience.
# What You'll Need:
→ 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
# How To Make It:
01 - In a large pot, combine broth, soy sauce, miso paste, garlic, ginger, and sesame oil. Bring to a simmer over medium heat and let simmer for 10 minutes to infuse flavors, then strain out solids if desired.
02 - Divide cooked noodles evenly among four individual heatproof bowls or mini hot pots.
03 - Arrange prepared proteins and vegetables on separate platters for easy guest access during the meal.
04 - Pour hot broth over the noodles in each bowl, filling approximately two-thirds full. Place each bowl on a portable burner at the table.
05 - 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 require 1 to 2 minutes, chicken requires 2 to 4 minutes, and tofu and vegetables cook as preferred.
06 - Serve with dipping sauces and garnishes on the side for individual customization.
