Time: 30min prep
Servings: 10-14
Rating: 5/5
Recipe by Sarah from The Woks of Life: https://thewoksoflife.com/chinese-hot-pot-at-home/
INGREDIENTS
Hot pot base
- Hot pot sauce packet
- 2 beef bullion cubes
Vegetables
- 1lb (2-3) lotus roots
- 1 small napa
- 1lb oyster mushroom
- 1 pack enoki mushroom
- 1 pack brown mushrooms
- 1 pack tofu puffs
- 1 small pack rice cake
- 1 pack bean sprouts
- kabocha squash
- taro
- daikon
Meat
- ~1.25lb pork butt thinly sliced
- 1 pack beef tendon balls
- 1 back fish balls with roe
Dipping sauce
- 2tbs sesame paste / peanut butter
- 1 tbs Sichuan spicy noodle sauce (any garlic chili sauce)
- 1/2 tbs rice vinegar
- 1/2 tsp sesame oil
- 1-2 minced garlic
- Cilantro
INSTRUCTIONS
- Soak the rice cakes for 20min.
- Prep veggies: wash and peel napa, tear into half or thirds. Wash and cut mushrooms. Wash, peel, and cut lotus root into thick slices, cut tofu puffs in half, peel daikon and cube.
- Start the soup: add hot pot flavoring, rice cakes, lotus roots, some mushrooms, some tofu puffs, kabocha squash, taro, and daikon. Cover until boiling.
- Make dipping sauce.
- After boiling, start cooking the meat and adding other ingredients as desired. Add additional water if the soup gets too concentrated.
- When I was finished eating, I boiled the extra veggies and meat, and had the leftovers as soup.
Thoughts
Better when shared with friends but delicious and hits the spot in winter. I don’t have a propane stove so doing it on the stove works. I would make sure to only cook rice cakes that I could finish eating on the first day or take them out of the soup before storing in the fridge, they get soggy when sitting in the soup. Swap out protein and veggies as desired.