Easy At-Home Hot Pot
Easy At-Home Hot Pot
Ingredients
For the Hot Pot
- 1/2 head napa cabbage, roughly chopped into large pieces
- 1 pound bok choy, halved or quartered lengthwise
- 1 block firm tofu, cut into 1-inch cubes or slices
- 1 pound thinly sliced beef
- 12 ounces udon noodles, fresh or dried
- 6 cups hot pot broth, flavored
- 8 ounces enoki mushrooms, separated
- 1/4 cup scallions, chopped, for garnish
Instructions
- 1
Prepare all the vegetables and tofu: Chop the napa cabbage into large pieces. Halve or quarter the bok choy lengthwise. Cut the firm tofu into approximately 1-inch cubes or slices. Separate the enoki mushrooms.
⏱️ 10 min
- 2
Pour the flavored hot pot broth into a large pot suitable for an induction cooktop or a portable burner.
⏱️ 2 min
- 3
Begin arranging the ingredients in the pot. First, add the napa cabbage to form a base layer. Next, arrange the bok choy around the perimeter of the pot. Place the tofu pieces in an organized manner around the pot. Neatly arrange the thinly sliced raw beef around the center of the pot. Finally, add the enoki mushrooms to a section of the pot.
⏱️ 8 min
- 4
Place the pot on the induction cooktop (or portable burner) and bring the broth to a rolling boil, allowing all the ingredients to cook and simmer in the flavorful broth. The beef will cook quickly, and the vegetables will soften.
⏱️ 10 min
- 5
Once the other ingredients are cooked through and tender, add the udon noodles to the simmering hot pot. Cook until the noodles are tender, typically 3-5 minutes for fresh udon or according to package directions for dried.
⏱️ 5 min
- 6
Sprinkle the chopped scallions over the top of the hot pot as a garnish. Serve the hot pot directly from the pot, allowing everyone to pick their desired ingredients as they eat.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy At-Home Hot Pot
For the Hot Pot
- 1/2 head napa cabbage, roughly chopped into large pieces
- 1 pound bok choy, halved or quartered lengthwise
- 1 block firm tofu, cut into 1-inch cubes or slices
- 1 pound thinly sliced beef
- 12 ounces udon noodles, fresh or dried
- 6 cups hot pot broth, flavored
- 8 ounces enoki mushrooms, separated
- 1/4 cup scallions, chopped, for garnish
Instructions
- 1
Prepare all the vegetables and tofu: Chop the napa cabbage into large pieces. Halve or quarter the bok choy lengthwise. Cut the firm tofu into approximately 1-inch cubes or slices. Separate the enoki mushrooms.
⏱️ 10 min - 2
Pour the flavored hot pot broth into a large pot suitable for an induction cooktop or a portable burner.
⏱️ 2 min - 3
Begin arranging the ingredients in the pot. First, add the napa cabbage to form a base layer. Next, arrange the bok choy around the perimeter of the pot. Place the tofu pieces in an organized manner around the pot. Neatly arrange the thinly sliced raw beef around the center of the pot. Finally, add the enoki mushrooms to a section of the pot.
⏱️ 8 min - 4
Place the pot on the induction cooktop (or portable burner) and bring the broth to a rolling boil, allowing all the ingredients to cook and simmer in the flavorful broth. The beef will cook quickly, and the vegetables will soften.
⏱️ 10 min - 5
Once the other ingredients are cooked through and tender, add the udon noodles to the simmering hot pot. Cook until the noodles are tender, typically 3-5 minutes for fresh udon or according to package directions for dried.
⏱️ 5 min - 6
Sprinkle the chopped scallions over the top of the hot pot as a garnish. Serve the hot pot directly from the pot, allowing everyone to pick their desired ingredients as they eat.
⏱️ 5 min