# What You'll Need:
→ Broth
01 - 10.6 cups chicken or vegetable broth
02 - 2 cloves garlic, sliced
03 - 1 piece (2 inches) fresh ginger, sliced
04 - 2 tablespoons soy sauce
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon sesame oil
07 - 2 dried shiitake mushrooms
08 - 1 small chili, sliced (optional)
→ Proteins
09 - 10.6 oz thinly sliced beef, chicken, pork, or tofu
10 - 7 oz shrimp, peeled and deveined
11 - 7 oz firm tofu, cubed
→ Vegetables
12 - 7 oz Napa cabbage, chopped
13 - 5.3 oz baby bok choy, halved
14 - 3.5 oz mushrooms (shiitake, enoki, or button), sliced
15 - 1 medium carrot, thinly sliced
16 - 3.5 oz snow peas
17 - 1 small corn on the cob, sliced into rounds
18 - 1 bunch scallions, cut into 2 inch pieces
→ Noodles
19 - 7 oz rice noodles or glass noodles
→ Dipping Sauces & Garnishes
20 - Soy sauce
21 - Chili oil
22 - Hoisin sauce
23 - Fresh cilantro, chopped
24 - Sesame seeds
25 - Lime wedges
# Steps:
01 - In a large pot, combine broth, garlic, ginger, soy sauce, rice vinegar, sesame oil, shiitake mushrooms, and chili. Bring to a boil, then reduce to a gentle simmer for at least 30 minutes to develop flavor. Remove solids before serving.
02 - Arrange thinly sliced meats, tofu, seafood, and vegetables on platters for easy access at the table.
03 - Soak noodles in warm water according to package instructions; drain and set aside.
04 - Set up a portable burner or induction cooktop at the center of the table with a wide, shallow pot. Pour in the strained hot broth and bring to a gentle simmer.
05 - Each diner selects ingredients to cook in the simmering broth, using chopsticks or slotted spoons. Proteins typically cook in 1–3 minutes; vegetables and noodles in 2–5 minutes.
06 - Serve cooked items with dipping sauces and garnishes of choice.
