Asian Hot Pot Dining (Printable)

Communal dining with fresh vegetables, proteins, and noodles warmed in a fragrant broth.

# What You'll Need:

→ Broth

01 - 10.6 cups chicken or vegetable broth
02 - 2 cloves garlic, sliced
03 - 2-inch piece 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 (optional)

→ 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

# How to Make It:

01 - Combine broth, garlic, ginger, soy sauce, rice vinegar, sesame oil, shiitake mushrooms, and chili in a large pot. Bring to a boil, then reduce heat to maintain a gentle simmer for at least 30 minutes to develop complex flavor. Strain and remove all solids before service.
02 - Arrange all thinly sliced meats, tofu, seafood, and vegetables on separate platters for convenient table access and selection.
03 - Soak noodles in warm water according to package instructions until softened. Drain thoroughly and arrange in a serving bowl.
04 - Position a portable burner or induction cooktop at the center of the dining table. Place a wide, shallow hot pot on the heat source and pour in the strained hot broth. Bring to a gentle simmer.
05 - Each diner selects and adds ingredients directly to the simmering broth using chopsticks or slotted spoons. Proteins cook in 1 to 3 minutes; vegetables and noodles cook in 2 to 5 minutes. Monitor for desired doneness and transfer cooked items to individual bowls.
06 - Transfer cooked items to bowls with accompanying broth. Offer dipping sauces and fresh garnishes including cilantro, sesame seeds, and lime wedges for individual customization.

# Expert Tips:

01 -
  • Everyone cooks exactly what they want, how long they want it, so no one's stuck eating something they don't enjoy.
  • The whole experience becomes a conversation starter—no one's buried in their phone when they're fishing noodles out of a shared pot.
  • You can feed a crowd with minimal stress because the preparation happens before anyone sits down.
  • It works for nearly any diet restriction since each person picks their own proteins and vegetables.
02 -
  • Strain out the solids from your broth before bringing it to the table, or you'll fish around awkwardly while trying to grab your ingredients.
  • The broth should simmer gently, not boil hard, or it'll splash everywhere and cook unevenly—keep it at that barely-bubbling state and everything tastes better.
  • Slice your proteins tissue-thin (and freeze them for thirty minutes before slicing if your knife skills need help); thick pieces won't cook through in the time they're supposed to.
  • Set out all your dipping sauces before you start, because stopping mid-meal to hunt for chili oil breaks the whole vibe.
03 -
  • Toast your sesame seeds in a dry pan for thirty seconds right before serving—it wakes them up and makes them actually taste like something.
  • Keep extra hot broth warming on the side because the communal pot will reduce as people cook, and topping it up keeps the experience going longer.
  • If your guests seem overwhelmed by choices, suggest they start with vegetables and noodles, then move to proteins once they feel confident with the timing.
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