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Place a large pot or a hotpot on an induction cooktop or portable burner. Add 6 cups of water to the pot.

Add 2 tablespoons of chili oil to the water. You can adjust this amount based on your preferred spice level.

Add the ramen noodles and the entire seasoning packet from the 1 pack of ramen to the pot.

Add 1 cup of fish balls and the sliced Chinese sausages to the pot.

Add 1 cup of tofu puffs, 4 ounces of trimmed enoki mushrooms, and 1 cup of gluten rolls to the pot.

Carefully add the 1/2 pound of thinly sliced lamb and the 4 fish cake skewers to the pot.

Drizzle 2 tablespoons of soy sauce into the pot. Taste the broth and add more soy sauce if desired.

Bring the mixture to a boil and cook for 5-7 minutes, or until all ingredients are tender and heated through. The lamb will cook quickly.

Serve directly from the hotpot, allowing everyone to pick their desired ingredients from the simmering broth. Enjoy!


Place a large pot or a hotpot on an induction cooktop or portable burner. Add 6 cups of water to the pot.

Add 2 tablespoons of chili oil to the water. You can adjust this amount based on your preferred spice level.

Add the ramen noodles and the entire seasoning packet from the 1 pack of ramen to the pot.

Add 1 cup of fish balls and the sliced Chinese sausages to the pot.

Add 1 cup of tofu puffs, 4 ounces of trimmed enoki mushrooms, and 1 cup of gluten rolls to the pot.

Carefully add the 1/2 pound of thinly sliced lamb and the 4 fish cake skewers to the pot.

Drizzle 2 tablespoons of soy sauce into the pot. Taste the broth and add more soy sauce if desired.

Bring the mixture to a boil and cook for 5-7 minutes, or until all ingredients are tender and heated through. The lamb will cook quickly.

Serve directly from the hotpot, allowing everyone to pick their desired ingredients from the simmering broth. Enjoy!
