Servings: 6 servings
Calories: 300kcal
Equipment
Ingredients
Broth options (choose one or use both in a divided pot)
Meat options
- Beef, lamb, or pork, thinly sliced against the grain; choose well-marbled cuts if possible
- Precooked meatballs, thawed if frozen
- Spam, sliced
Fish and seafood
- Boneless fish fillet, thinly sliced, such as halibut, catfish, cod, sea bass, pangasius, etc.
- Shrimp, with or without shells or heads
- Squid, sliced
- Fish balls
- Fish or shrimp paste, shaped into balls at the table
- Other seafood, such as crab, clams, mussels, etc.
Soy-based ingredients
- Tofu (silken, soft, or firm), sliced
- Frozen tofu, thawed and sliced
- Tofu puffs (fried tofu)
- Pressed tofu sheets, cut into wide strips
- Dried tofu skin, rehydrated
Mushrooms
- Oyster mushrooms, separated into small clusters
- King oyster mushrooms, sliced lengthwise
- Enoki mushrooms, trimmed and separated into small bundles
- Shiitake mushrooms, rehydrated if dried
- Shimeji mushrooms, trimmed
Leafy greens
- Napa cabbage
- Bok choy
- Choy sum
- Gai lan
- Crown daisy (tong ho)
- Water spinach
- Watercress
Root vegetables
- Potatoes, peeled and sliced
- Sweet potatoes, peeled and sliced
- Daikon (white radish), sliced
- Lotus root, sliced
Dried ingredients
- Kelp, rehydrated and cut into strips
- Wood ear mushrooms, rehydrated
Noodles
- Fresh wheat noodles
- Fresh rice noodles
- Mung bean vermicelli, soaked
- Sweet potato glass noodles, soaked
- Homemade or store-bought dumplings, preferably bite-size
Dipping sauce ingredients (mix and match to taste)
- Sauces: light soy sauce, black rice vinegar, oyster sauce, hoisin sauce (Chinese barbecue sauce)
- Pastes: sesame paste, peanut butter
- Oils: sesame oil, chili oil
- Spices: chili powder, ground Sichuan peppercorn
- Aromatics: minced garlic, cilantro, shallots, fresh chili
- Crunchy toppings: sesame seeds, roasted peanuts
Procédé
- Wash and prep all the ingredients, then arrange them on plates. You can place different ingredients on the same plate, but avoid mixing meat, fish, and seafood with other items.
- Mix the sauces and divide them among individual bowls. Keep a little extra on hand in case anyone wants to adjust their sauce or add extras such as scallions, cilantro, fresh chili, chili oil, salt, etc.
- Place the heat source and the pot in the center of the table, then pour in the broth. Make sure all cords are tucked safely out of the way to prevent tripping.
- Arrange the plates of ingredients around the pot, and set out sauce bowls, chopsticks, napkins, and drinks for each guest.
- Turn on the heat. Once the broth comes to a boil, start adding ingredients to the pot. The broth will evaporate as you eat, so keep extra hot water nearby in case you need to top it up.
Notes
You don't need to include every category. Mix proteins, vegetables, and starches for a balanced meal, or make it vegetarian or vegan by leaving out the meat, fish, and seafood.
Different ingredients cook at different rates. Always make sure everything is fully cooked before eating.
Nutrition
Calories: 300kcal
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