Asian Hot Pot Dining (Printable Version)

A communal dining experience featuring aromatic broth, fresh veggies, proteins, and noodles cooked at the table.

# What You'll Need:

→ Broth

01 - 10.6 cups chicken or vegetable broth
02 - 2 cloves garlic, sliced
03 - 2 inches fresh ginger, sliced
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 dried shiitake mushrooms
08 - 1 small chili, sliced

→ Proteins

09 - 10.6 ounces thinly sliced beef, chicken, pork, or tofu
10 - 7 ounces shrimp, peeled and deveined
11 - 7 ounces firm tofu, cubed

→ Vegetables

12 - 7 ounces Napa cabbage, chopped
13 - 5.3 ounces baby bok choy, halved
14 - 3.5 ounces mushrooms (shiitake, enoki, or button), sliced
15 - 1 medium carrot, thinly sliced
16 - 3.5 ounces snow peas
17 - 1 small corn on the cob, sliced into rounds
18 - 1 bunch scallions, cut into 2 inch pieces

→ Noodles

19 - 7 ounces rice noodles or glass noodles

→ Dipping Sauces and Garnishes

20 - Soy sauce
21 - Chili oil
22 - Hoisin sauce
23 - Fresh cilantro, chopped
24 - Sesame seeds
25 - Lime wedges

# Steps to Follow:

01 - In a large pot, combine broth, garlic, ginger, soy sauce, rice vinegar, sesame oil, shiitake mushrooms, and chili. Bring to a boil, then reduce to a gentle simmer for at least 30 minutes to develop deep flavor. Remove solids before serving.
02 - Arrange thinly sliced meats, tofu, seafood, and all vegetables on individual platters for convenient access during the interactive dining experience.
03 - Soak noodles in warm water according to package instructions, then drain and set aside on a separate serving plate.
04 - Position a portable burner or induction cooktop at the center of the dining table with a wide, shallow hot pot. Pour in the strained hot broth and bring to a gentle simmer.
05 - Each diner selects desired ingredients using chopsticks or slotted spoons to cook directly in the simmering broth. Cook proteins for 1 to 3 minutes, and vegetables and noodles for 2 to 5 minutes until tender.
06 - Transfer cooked items to individual bowls and serve with preferred dipping sauces and fresh garnishes on the side.

# Additional Tips::

01 -
  • It's the only meal where your guests become the cooks, so everyone feels invested in what's happening.
  • You can prep everything ahead and let the actual cooking be pure theater and connection.
  • Dietary preferences don't create tension—just add different proteins and vegetables to the platters.
02 -
  • Don't let the broth boil rapidly once people start cooking—a gentle, steady simmer is your friend; aggressive boiling makes proteins tough and splashes on people.
  • Raw proteins should be sliced thin enough to read through them; this isn't just about cooking speed, it's about texture.
03 -
  • Keep your broth simmering gently the entire time—if it stops steaming or cools down, people will notice the cooking time increases and the magic fades.
  • Do all your prep ahead of time so you can actually sit down and enjoy the meal instead of chopping vegetables while everyone waits hungry.
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