Mini Hot Pot Bowls (Printer Friendly)

Individual bowls with simmering broth, noodles, proteins, and fresh vegetables for a customizable dining experience.

# What You 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

# Directions:

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. 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 at the table.
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 cook in 1-2 minutes, chicken in 2-4 minutes, and tofu and vegetables as desired.
06 - Serve with dipping sauces and garnishes on the side for individual customization.

# Pro Advice:

01 -
  • Everyone cooks at their own pace, so no one's waiting around or eating cold food while others finish.
  • It feels fancy and interactive without requiring you to be a short-order cook in your own kitchen.
  • The customization means dietary preferences disappear as an awkward conversation—just set out the options and let people choose.
02 -
  • Proteins need to be sliced thin or they'll still be raw in the middle by the time the outside looks done; this is the one place where precision actually matters.
  • Keep the broth at a gentle simmer, not a rolling boil, because it cooks things more evenly and the heat stays consistent as people add cold ingredients.
03 -
  • Make the broth the morning of if you can; it tastes even better after the flavors have had time to settle, and it's one less thing to do while people are arriving.
  • Set out small plates or bowls for people to place cooked proteins and vegetables before they eat so they can customize sauce by sauce instead of mixing everything together in one bowl.
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