Easy Hotpot
Easy Hotpot
Ingredients
For the Hotpot
- 1/4 Napa cabbage, leaves only
- 1 pound thinly sliced beef
- 1 bundle enoki mushrooms
- 6 shiitake mushrooms, sliced
- 2 bundles mung bean vermicelli
- 8 ounces firm tofu, sliced
For the Broth
- 4 cups water
- 3 cloves garlic
- 1/3 cup soy sauce
- 1 tablespoon shaoxing wine
- 1 tablespoon rice vinegar
- 1 tablespoon dashi powder
- 1/4 teaspoon MSG
Optional for Serving
- as needed chili oil
- as needed udon noodles, (as an alternative to mung bean vermicelli)
Instructions
- 1
Take the leaves from 1/4 of a Napa cabbage and half of the thinly sliced beef. Layer these two ingredients to form approximately 11 alternating layers. Once layered, slice this stack into thirds.
⏱️ 5 min
- 2
In a large measuring cup or bowl, combine the water, garlic, soy sauce, shaoxing wine, rice vinegar, dashi powder, and MSG. Stir the ingredients together until well combined. Set aside.
⏱️ 5 min - 3
Arrange the prepared hotpot ingredients in a large pot. Place the layered cabbage and beef slices (cut into thirds) around the edges of the pot. Add the enoki mushrooms in sections within the pot. Add the sliced shiitake mushrooms and the sliced firm tofu. Take the remaining half of the thinly sliced beef and roll it into small bundles, then place these in the pot. Finally, place the 2 bundles of mung bean vermicelli in the center of the pot.
⏱️ 10 min
- 4
Pour the prepared broth over all the ingredients in the pot. Cover the pot and cook on medium/high heat for 10 minutes, or until the meat is fully cooked and the noodles are tender.
⏱️ 10 min
- 5
Ladle the hotpot into individual bowls. Optionally, add chili oil for extra spice. Serve immediately.
Kitchen Tools
Nutrition Facts (per serving)
Easy Hotpot
For the Hotpot
- 1/4 Napa cabbage, leaves only
- 1 pound thinly sliced beef
- 1 bundle enoki mushrooms
- 6 shiitake mushrooms, sliced
- 2 bundles mung bean vermicelli
- 8 ounces firm tofu, sliced
For the Broth
- 4 cups water
- 3 cloves garlic
- 1/3 cup soy sauce
- 1 tablespoon shaoxing wine
- 1 tablespoon rice vinegar
- 1 tablespoon dashi powder
- 1/4 teaspoon MSG
Optional for Serving
- as needed chili oil
- as needed udon noodles, (as an alternative to mung bean vermicelli)
Instructions
- 1
Take the leaves from 1/4 of a Napa cabbage and half of the thinly sliced beef. Layer these two ingredients to form approximately 11 alternating layers. Once layered, slice this stack into thirds.
⏱️ 5 min - 2
In a large measuring cup or bowl, combine the water, garlic, soy sauce, shaoxing wine, rice vinegar, dashi powder, and MSG. Stir the ingredients together until well combined. Set aside.
⏱️ 5 min - 3
Arrange the prepared hotpot ingredients in a large pot. Place the layered cabbage and beef slices (cut into thirds) around the edges of the pot. Add the enoki mushrooms in sections within the pot. Add the sliced shiitake mushrooms and the sliced firm tofu. Take the remaining half of the thinly sliced beef and roll it into small bundles, then place these in the pot. Finally, place the 2 bundles of mung bean vermicelli in the center of the pot.
⏱️ 10 min - 4
Pour the prepared broth over all the ingredients in the pot. Cover the pot and cook on medium/high heat for 10 minutes, or until the meat is fully cooked and the noodles are tender.
⏱️ 10 min - 5
Ladle the hotpot into individual bowls. Optionally, add chili oil for extra spice. Serve immediately.