Asian Hot Pot Cookbook

Enjoy This Tasty Collection of Easy to Prepare Asian Hot Pot Dish Ideas!

Learn How to Integrate Asian Hot Pot Recipes into Your Home Recipe Repertoire

Table of Contents

Introduction .................................................................. 5

Asian Hot Pot Recipe Collection...................................... 7

Hot Pot Dipping Sauces .................................................. 8

1. Teriyaki Sauce ................................................................9

2. Ponzu Sauce.................................................................10

3. Sesame Sauce ..............................................................11

4. Garlic Sauce .................................................................12

HOT POT RECIPES......................................................... 13

5. Thai Curry Coconut Hot Pot ..........................................14

6. Spicy Whitefish ............................................................16

7. Vegetable Beef Japanese Hot Pot..................................18

8. Pork Ribs Hot Pot .........................................................21

9. Sukiyaki Vegan Hot Pot.................................................23

10. Mongolian Chinese Hot Pot ........................................26

11. Miso Noodle Hot Pot ..................................................29

12. Korean Dumpling Hot Pot ...........................................32

13. Asian Beef Mushroom Hot Pot....................................34

14. Chinese Mung Bean Hot Pot .......................................37

15. Thai Chicken Hot Pot ..................................................40

16. Pork Mushroom Hot Pot .............................................43

17. Spicy Lo Mein Tofu Hot Pot .........................................45

18. Green Bean Ginger Hot Pot.........................................48

41. Thai Tofu Hot Pot .....................................................112

Conclusion ..................................................................115

19. Pumpkin Udon Hot Pot ...............................................51

20. Leeks & Lentil Hot Pot ................................................54

21. Vietnamese Hot Pot....................................................57

22. Tofu Mushroom Hot Pot .............................................60

23. Seafood Noodle Hot Pot .............................................63

24. Sukiyaki Hot Pot .........................................................66

25. Japanese Shiitake Salmon Hot Pot ..............................69

26. Vegan Chinese Hot Pot ...............................................71

27. Mushroom Ginger Hot Pot..........................................74

28. Pork Curry Hot Pot......................................................77

29. Beef Tofu Hot Pot .......................................................80

30. Ginger Pork Hot Pot....................................................83

31. Tom Yum Hot Pot .......................................................86

32. Lemon Grass Hot Pot ..................................................88

33. Vegetable Beef Hot Pot ..............................................92

34. Coconut Curry Hot Pot................................................95

35. Thai “Jim Jum” Hot Pot ...............................................98

36. Easy Thai Hot Pot .....................................................100

37. Asian Garlic Chicken Hot Pot .....................................103

38. Sukiyaki Hot Pot .......................................................105

39. Vegetable Chicken Hot Pot .......................................108

40. Sesame Lamb Hot Pot...............................................110

Introduction

Using this collection of Asian hot pot recipes, you will be able to add some tasty dishes to your recipe repertoire at home. You can enjoy seeking out the different varieties of ingredients you will need to prepare these healthy and enjoyable dishes. Just imagine how much hot pot cooking is going to make your meals more enjoyable, not only for you but everyone that is dining at your dinner table.

I think hotpots are simply awesome. There is so little cooking involved because once the broth is prepared, your diners will be primarily doing their own cooking. Hot pot meals are so easy to put together, all you need to pull them off is some seafood, meat, vegetables, noodles or rice.

One of the best things about hotpot cooking is it is a great tool to use together friends and family together at the dinner table. Even children enjoy the fun of cooking their own food and fishing out of the tasty broth. It indeed is a fun way to cook and share a meal with friends and loved ones.

Many hot pot recipes include spices. If you are serving a hot pot to children, you might want to cut out a few of the more spicier ingredients so it will be a tastier experience for the young ones at your dinner table.

Asian Hot Pot Recipe Collection Hot Pot Dipping Sauces

Mix all ingredients in mixing bowl until well combined-then serve

1. Teriyaki Sauce

A popular choice in hot pot sauces is teriyaki sauce, it creates a pleasant taste sensation when it is served with fresh cooked meats and vegetables.

Ingredients:

• ¼ cup soy sauce, reduced sodium

• ½ cup water, filtered

• 1 tablespoon cornstarch

• 4 to 5 tablespoons pure honey

2. Ponzu Sauce

Ingredients:

• ½ cup lemon juice, fresh

• ½ cup soy sauce, low sodium

• ¼ cup vinegar

• 1 ½ cups water, filtered

• ½ teaspoon fresh ginger, grated

3. Sesame Sauce

Ingredients:

• ½ cup vinegar, rice

• ¼ cup sake

• 1 tablespoon mustard

• 1/3 cup Tahini

• ½ cup soy sauce (shoyu), low sodium

• 2 cups water, filtered

4. Garlic Sauce

Ingredients:

• ¼ cup garlic, minced

• ¼ cup lemon juice, fresh

• 1 teaspoon salt, kosher

• ¼ cup oil, canola

HOT POT RECIPES

5. Thai Curry Coconut Hot Pot

This is a super easy hotpot recipe to prepare, you can customize these recipes using your own favorite veggies. This recipe can be served as a vegan and gluten-free dish, it is a great dish to serve to friends and family.

Servings: 7-9

• 1 lb. Thinly sliced beef

• ½ head broccoli, florets only

• 1 tablespoon olive oil

• 5 garlic cloves, minced

• 1-inch ginger root, thinly sliced

• 8 cups vegetable stock

• 3×15-ounce cans coconut milk

• 4 to 6 tablespoons red curry paste

Directions:

1. Add the oil into a large pot over medium high heat. Add the garlic and ginger. Sauté for a few minutes. Add veggie stock and coconut milk, and stir well to combine.

2. Cook until the broth is almost at a simmer. Add some curry paste, then whisk until it dissolves and cover. Simmer your hotpot broth and remove the slice of ginger.

3. Pour the soup into the hot pot on the table. Have some meat and broccoli dippers handy so that they can be cooked in hot soup. Diners can use their choice of dipping sauces.

6. Spicy Whitefish

These yummy whitefish fillets are served in a boiling broth, this offers the dish so much taste. I am sure you will love it from the first bite.

Servings: 4 Servings

• 1 tablespoon olive oil

• 1 onion, sliced

• 1 garlic clove, minced

• 1 Thai chili, chopped

• 2 ½ ounces olives, green

• 1 teaspoon, drained capers

• ½ teaspoon paprika

• 2 cups tomato puree

• 1 cup fish stock

• 1 lb. Thinly sliced fillets, whitefish

• dipping sauce of your choice

Directions:

1. Place oil into large pot over medium high heat. Sauté onion, chili, and garlic for three minutes. Add the stock, tomato puree, and paprika. Bring to a boil. Reduce the heat to med-low, then add the capers and olives.

2. Often diners will choose to use chopsticks to dip fish into the hotpot to cook it, then dip into sauces.

7. Vegetable Beef Japanese Hot Pot

This is a very filling, comforting, and healthy dish. You can choose to use a variety of noodle types, including low carb and calorie options. The broth offers a sweet and savory taste, and the tofu and veggies provide a nice treat for chilly evenings.

Servings: 4

Total Prep Time: 50 minutes

Ingredients:

• 4 ½ ounces of firm tofu,

• broiled, cubed

• 2 ounces of noodles, shirataki

• boiling water

• 1 tablespoon olive oil

• ½ lb. Beef, well-marbled, sliced thinly

• ½ cup of sliced onion, yellow

• ½ cup mushrooms, fresh

• 1 sliced carrot, medium

• 1 sliced celery stalk

• 2 ½ chopped scallions, green and white parts

Directions:

1. Mix mirin or sake, soy sauce, and chicken stock in a mixing bowl. Adjust if needed, then set the bowl aside.

2. Soak the noodles in an oven-safe bowl for a minute or so in boiling water. Drain in a strainer and then rinse with cold water. Cut noodles in half.

3. In a medium hot pot, heat 1 teaspoon of oil on high heat, until it begins to simmer. Add the carrots, celery, onion, and mushrooms. Cook until barely tender. Add Scallions, then stir until they look brighter green in color.

4. Transfer to the hotpot on the serving table. Allow your guests to dip slices of beef and tofu into the hot pot and dip in the sauces provided.

8. Pork Ribs Hot Pot

This recipe is proof that a hot pot can be used to prepare all kinds of foods. The broth will help to tenderize the pork to the point that it will feel like it is melting in your mouth. The other ingredients and veggies and to the full-bodied taste that makes it such a popular and favorite hot pot dish.

Servings: 4-6

Total Prep Time: 20 minutes

Ingredients:

• 1 teaspoon ketchup

• 4 or 5 ginger slices

• 1 ½ lbs. Pork rib meat,

• sliced very thinly

• 5 tablespoons of vinegar

• 2 ½ tablespoons of sugar, granulated

• 1 teaspoon soy sauce, light

• ½ cup water, filtered

• dipping sauces of your choice

Directions:

1. Heat a large pot, add oil then sauté the ginger slices. Add the water and seasoning. Bring the ingredients to a boil. Allow to thicken and stir in the ketchup.

2. Pour broth into the hotpot on the table. Diners can use chopsticks to dip pork slices into the hot broth. Set out dipping sauces of your choice also.

9. Sukiyaki Vegan Hot Pot

The broth is the main taste-maker in sukiyaki, it is used to marinate the veggies and noodles. You can include all of these elements and more in a hot pot recipe that tastes like traditional sukiyaki. Enjoy sharing it with friends and family!

Servings: 3-4

Total Prep Time: 20 minutes

Ingredients:

• ¾ cup of mirin

• ½ cup sake

• 3 tablespoons sugar, granulated

• 8-ounces noodles of your choice

• 2 cups Bok choy, chopped

• 4 cups filtered water

• 2 cups Napa cabbage, chopped

• 2 cups shiitake mushrooms, sliced, de-stemmed

• 1 cup broccoli

• 1 cup carrots, sliced

• 1 cup green onions, sliced

• 1×14-oz. Pkg. Tofu, extra firm

• oil for sautéing vegetables

• dipping sauces, your choice

Directions:

1. Soak the noodles in some warm water to soften them.

2. Wash the vegetables and chop them, as well as chop tofu.

3. In a large pot, add your mushrooms and green onions and sauté until they are slightly browned. Set aside.

4. Add the sugar, water, mirin, and sake to the pot. Simmer and stir while sugar dissolves. Add the broccoli and carrots. Simmer for about several minutes. Add the Bok choy and cabbage, and simmer for an additional three minutes.

5. Reduce the heat to low. Add the mushrooms, green onions, and noodles. Keep on heat for a few minutes or until everything is cooked.

6. Pour the ingredients into the hot pot and place on the serving table. Diners will use chopsticks or fondue forks to cook the tofu in the hot broth.

10. Mongolian Chinese Hot Pot

People keep making hot pot meals because they are so interactive, and it is a great way to share a tasty meal with friends and family. Perhaps this kind of meal will become a tradition in your family.

Servings: 4

Total Prep Time: 25 minutes

Ingredients:

• 1 lb. Lamb, sliced thinly

• 4-ounces noodles of your choice

• 1 lb. Bok choy

• 1 block tofu, firm

• 8 cups chicken broth, low sodium

• for dipping: bottled sesame dipping sauce

Directions:

1. Take individual bowls and pour in sesame dipping sauce into them.

2. Place the noodles and Bok choy in separate bowls, and lamb on a platter. Place these around your hot pot location on your serving table.

3. Heat the broth in the hot pot.

4. During serving, each diner will take a slice of lamb and dip it into the broth within the hotpot until it is cooked (it only takes a few seconds). They will then remove them from hotpot and place into their individual bowls to eat. 5. Once the meat is finished, add the noodles, tofu, and Bok choy into the hotpot. Cook for several minutes, then divide into individual serving bowls. Diners can add sauce if they prefer.

11. Miso Noodle Hot Pot

This is a tasty, warm and comforting dish that includes all kinds of ingredients that will warm you up on the cold fall and winter days. The thinly sliced squash, pork, and tofu make a nice combination.

Servings: 4

Total Prep Time: 30 minutes

Ingredients:

• ½ lb. Pork, thinly sliced

• 6 cups filtered water

• 1 ½ teaspoons dashi

• 1/3 cup Miso

• 4 cabbage leaves, Napa

• 4 green onions, sliced

• ½ of 1 Kabocha squash

• 1 lb. Udon noodles

• 4 pcs. Aburaage (pouches of tofu)

• dipping sauces—your choices

Directions:

1. Scoop seeds from squash, then slice squash into wedges, about ¼ inch slices.

2. Bring to a boil a large pot of water. Add the Udon noodles. Cook for about three minutes, then drain.

3. In another smaller pot blanch the tofu pouches. Slice tofu into strips.

4. In an earthen pot, add water and bring to boil. Add the dashi.

5. Combine the stock and Miso in a mixing bowl. Whisk until the Miso has dissolved. Set the bowl aside.

6. Add the squash to a pot with water and simmer for about five minutes. Add tofu and cabbage. Add the Udon noodles and cook for another 2 minutes. Add the Miso, stock into the earthen pot, add green onions and stir.

7. Add the stock and soup into hotpot and place on the burner on the serving table. Diners can use chopsticks or fondue forks to cook sliced pork and dip it.

12. Korean Dumpling Hot Pot

This dish is much like typical Korean fare, including a variety of vegetables such as mushrooms, green veggies, kimchi, and tofu. The highlight of this dish is the yummy dumplings. This is a filling dish as the dumplings are large.

Servings: 4

• 1 ¼ lb. Dumplings of your choice

• 10 ½ ounces tofu, firm,

• sliced about ½ inch thick

• 7-ounces mushrooms of your choice

• ¾ ounce green onions, sliced

• 1 ½ ounces onions, sliced

• 4 cups Korean soup or vegetable stock

• for dipping: Korean chili sauce, bottled

Directions:

1. As the ingredients are prepared to place them into a large pot. Boil ingredients over medium-high heat until you have a rapid boil. Reduce the heat to medium-low.

2. Begin serving as the individual ingredients are ready.

3. Allow the diners to cook vegetables and tofu in the hot pot on the serving table.

13. Asian Beef Mushroom Hot Pot

There is nothing better than a tasty dinner. This dish is a delicious meal that you can enjoy with friends, that is also very nutritious too! You and your diners are sure to enjoy this dish that is filled with meat, vegetables, rice, and noodles. Everyone will be able to cook the meats how they like them.

Servings: 4

• 4 green onions, sliced

• 4 carrots, thinly sliced

• 8-ounces green beans, sliced, trimmed

• ½ cup soy sauce, low-sodium

• 2 tablespoons ginger, grated

• 6 cups vegetable broth

• 1 lb. Lean beef, thinly sliced

• 3 ¾ ounces rice noodles, thin

• 1 tablespoon olive oil

• 8-ounces mushrooms

• Chili sauce for dipping

Directions:

1. Using the instructions on the package prepare the noodles. Drain. Cut noodles into three-inch lengths.

2. Add the oil to saucepan over medium high heat. Add the mushrooms. Cook for about 2 minutes, stirring occasionally.

3. Add soy sauce and broth, along with ginger. Combine and bring to a boil.

4. Add the green onions, carrots, and green beans. Simmer until the veggies become tender.

5. Diners can use chopsticks to cook beef slices in the hot pot on the serving table.

6. Take the noodles and divide the evenly amongst individual serving bowls. Ladle some soup over noodles.

14. Chinese Mung Bean Hot Pot

This is a yummy Chinese hot pot dish that is filled with chicken, noodles, and vegetables. It is a healthy and comforting dish.

Servings: 6

Total Prep Time: 35 minutes

Ingredients:

• ½ cup rice vinegar

• 1/3 cup soy sauce, low-sodium

• 1 ½ tablespoon of sesame oil

• 5 slices ginger, fresh

• 6 cups chicken stock, low-sodium

• 6 cups filtered water

• 5 cloves garlic, cracked

• 1 lb. Chicken thighs, boneless, thinly sliced

• 5-ounces rice noodles

• 1 bunch scallions

• 1 ½ cups sprouts, mung bean

• 8-ounces mushrooms

• 4 cups Bok choy, baby leaves, chopped

Directions:

1. Bring the chicken stock, sesame oil. Soy sauce, rice vinegar, garlic, ginger, and water to a boil in a large pot. Add the noodles and stir. Remove pot from heat.

2. Chop the veggies and place them in serving bowls.

3. When ready to serve allow diners to fill their bowls with vegetables and some chili sauce.

4. Ladle the boiling soup over veggies, allowing them to cook for five minutes or so.

15. Thai Chicken Hot Pot

At many noodle restaurants Thai hot pot is one of the favorites. It has excellent flavor and is filling.

Servings: 6

Total Prep Time: 1 hour

Ingredients:

• 1 red bell pepper, thinly sliced

• ¾ cup jasmine rice

• 1 cup chicken broth, low-sodium

• 1×13 ½ oz. Can of coconut milk, light

• ½ cup green onions, chopped

• ¼ cup cilantro, chopped

• 1 teaspoon canola oil

• 1 lb. Chicken breasts, boneless, skinless, thinly sliced

• 1 tablespoon soy sauce, low-sodium

• 1 teaspoon cayenne pepper

• 2 tablespoons lime juice

• dipping sauces—your choice

Directions:

1. Over medium high heat warm the oil in a pan. Add the soy sauce, lime juice, and cayenne pepper. Cook for two minutes and remove the bowl.

2. In the same pan, add the bell peppers and stir and cook for about 5 minutes.

3. Add the coconut milk along with stock, and bring to a simmer. Cover with lid. Now, reduce the heat to medium low and simmer for an additional 20 minutes.

4. Remove pan from heat. Allow pan to stand covered for a few minutes. Pour into hot pot and place onto the burner on the serving table. Diners will use chopsticks to cook chicken slices. Have dipping sauces close to the hotpot.

16. Pork Mushroom Hot Pot

This is a great hot pot recipe to serve on a cold day. You can warm yourself and guests with this yummy pork mushroom hot pot that is healthy and filling.

Serving: 5

Total Prep Time: 50 minutes

Ingredients:

• 6 tablespoons soy sauce,

• low-sodium

• 5 garlic cloves, smashed

• 1×2” piece of sliced ginger

• 4 ounces mushrooms

• ¾ lb. Pork tenderloin, sliced thinly

• 3 green onions, sliced

• 6 cups chicken broth, low-sodium

• ¼ cup sherry

• dipping sauce—your choice

Directions:

1. Combine the broth with the garlic, soy sauce, ginger, mushroom stems, and sherry. Bring to boil on medium-high and reduce to low, simmer. The broth becomes infused with delicate flavors, this takes about 30 minutes.

2. Strain the broth. Return to pot on high heat and bring to a boil. Set to low heat and add the mushrooms, and cook until they are soft.

3. Add boiling broth to the hot pot on the serving table. Diners can use chopsticks or fondue forks to use for dipping their pork into the broth to cook. Have dipping sauces close to the hotpot.

17. Spicy Lo Mein Tofu Hot Pot

This is a hotpot that will really help to warm you up on a cold day. It offers a yummy tasty broth that is spicy and fragrant.

Servings: 6

Total Prep Time: 35 minutes

Ingredients:

• 8-ounces Lo Mein noodles

• ½ cup cilantro, chopped

• 6 minced garlic cloves

• 1 tablespoon brown sugar

• 14 ounces tofu, firm

• 4 cups Bok choy greens, thinly sliced

• 2 teaspoons canola oil

• 4 cups chicken broth, low-sodium

• ¼ cup of soy sauce, reduced sodium

• 4-ounces stemmed, sliced mushrooms, shiitake

• 2 tablespoons ginger, grated

• for dipping: chili-garlic sauce

Directions:

1. Drain, rinse and dry the tofu. Cut the tofu into one-inch cubes.

2. In a Dutch oven heat the oil on medium-high heat. Add ginger and garlic, stir and cook until fragrant. Add your mushrooms making sure to cook them until they become soft.

3. Stir in brown sugar, soy sauce, and broth. Cover and bring to a boil.

4. Add the Bok choy, and simmer until greens wilt.

5. Pour the broth into the hot pot on the serving table. Diners can use chopsticks to cook their cubed tofu. Have dipping sauce close to the hotpot.

18. Green Bean Ginger Hot Pot

This hot pot dish is similar to a chunky soup and is healthy and tasty, meal to serve on the cold days.

Servings: 4

Total Prep Time: 40 minutes

Ingredients:

• 8-ounces green beans,

• trimmed and sliced

• 8-ounces mushroom caps,

• sliced and stems removed

• 6 cups chicken broth, low-sodium

• 2/3 cup soy sauce, low-sodium

• 2 tablespoons ginger, grated

• 1×3.75-oz. Package of rice noodles, thin

• 1 tablespoon olive oil

• 4 green onions, sliced

• 4 carrots, sliced

Directions:

1. Prepare noodles according to package directions. Cut noodles into 3-inch length pieces.

2. Place a pan on stovetop and add oil, then heat it over medium high heat. Now, add in the mushrooms and cook until they soften.

3. Add ginger, soy sauce, broth, and chili sauce. Combine well and bring to a boil.

4. Add the scallions, carrots and green beans. Simmer these ingredients for about six minutes or until veggies become tender.

5. Divide the noodles between serving bowls, then ladle some soup on top of noodles.

19. Pumpkin Udon Hot Pot

Preparing this pumpkin and noodle hot pot is a great way to accustom yourself with Kabocha pumpkin. As it cooks, it will break down, which will thicken and enrich the soup. It is a sumptuous vegetarian meal that is satisfying.

Servings: 4

Total Prep Time: 5 hours and 45 minutes including 5 hours standing time

Ingredients:

• 1 medium carrot, peeled, halved, sliced

• 4-ounces Napa cabbage, sliced

• 3 ½ ounces mushrooms, trimmed, separated

• 1 lb. Udon noodles, precooked, frozen

• 8 pcs. Shiitake mushrooms, dried

• ½ cup mirin

• ½ cup soy sauce, low-sodium

• 2 x6” pieces kombu (kelp)

• ½ Kabocha pumpkin, deseeded, cut

Directions:

1. Add mushrooms to a large mixing bowl. Add five cups of filtered water and cover. Allow to sit at room temperature for 5 hours.

2. Strain the liquid into another bowl, reserve the mushrooms and liquid. Trim and discard stems. Add soy sauce and Mirin to bowl. Set aside.

3. Place the kombu into cast iron pot. Top with cabbage, taro, daikon, pumpkin, carrot, and mushrooms. Add the mushroom liquid, too.

4. Cover the pot and bring to boil over high heat. Lower heat to medium-high. Simmer for about 10 minutes. Remove from heat and add noodles. Simmer until noodles are tender, then serve in individual bowls.

20. Leeks & Lentil Hot Pot

This dish is excellent on a cold day, it is a hearty meal in one bowl.

Servings: 4

Total Prep Time: 95 minutes

Ingredients:

• 6-ounces lentils, green

• 9-ounces carrots, chopped, washed

• 3 ½-ounces parsnips, peeled, chopped

• 5 1/3-ounces leeks, peeled, chopped

• 9-ounces potatoes, peeled, chopped

• 3-ounces barley, pearl

• 1 tablespoon olive oil

• 1 onion, chopped

• 67-ounces chicken stock, low-sodium

• 1 lb. Sausages, pork

Directions:

1. Preheat oven to 350° Fahrenheit.

2. Heat the olive oil and sausages in a large casserole dish until they turn brown. Remove the sausages and set them aside.

3. Add onion, and fry until they are soft. Add the rest of the veggies to the casserole dish and stir to combine. Add chicken stock, barley, and lentils and cook for five minutes over high heat.

4. Take the pan and transfer into your oven to bake for 60 minutes more.

5. Cut sausages into bite-size pieces.

6. Add casserole bowl stock into the hotpot on the serving table.

21. Vietnamese Hot Pot

The Vietnamese have an understanding of hot pot meals in that if you add more ingredients and simmer them longer, you will have a hot pot meal that is more aromatic and tastier!

Servings: 5-7 Servings

Total Prep Time: 2 hours and 15 minutes

Ingredients:

For stock

• lime leaves

• 1 crushed lime

• salt and pepper to taste

• 1 bunch parsley, chopped

• 12 peppercorns

• 2 bay leaves

• 2 onions, diced

• 4 ¼ quarts filtered water

• 3 lbs. Chicken, skinless, boneless, sliced

• 3 carrots, chopped and peeled

• 2 celeriac, sliced

For hot pot

• 3 bulbs ginger, diced

• 2 chilies, fresh

• 1 tablespoon fish sauce

• 3 cloves garlic, minced

• 1 tablespoon tamarind paste

• 3 stems lemon grass, broken-up

• 1 tablespoon brown sugar

To serve

• Favorite meat or seafood

• Dipping sauces of your choice

Directions:

1. For your stock, add a bit of oil into a pan, fry onion and chicken over medium-high heat, until stock is aromatic. Add other ingredients to pan, set temperature to medium-low and simmer for 3 hours.

2. For your hot pot, fry brown sugar, chilies, fish sauce, lemongrass, garlic, and tamarind paste. When mixture becomes aromatic and hot, add the chicken stock and simmer for 30 minutes.

3. When the broth in hot pot is done simmering, remove the spices. Move the broth to the serving table. Place it on the hotpot burner. Bring to a boil then reduce heat.

4. Add plates of the hot pot ingredients. You can use small sieves so that your diners can strain out desired food chunks (these you can find in Asian markets).

22. Tofu Mushroom Hot Pot

This hot meal has a spicy, ginger-infused broth that makes a satisfying and tasty dish that you are sure to love!

Servings: 6

Total Prep Time: 30 minutes

Ingredients:

• 8-ounces lo-Mien noodles, fresh

• ½ cup cilantro, chopped

• 4 cups Bok choy greens, sliced thinly

• 14-ounces tofu, firm

• 2 teaspoon canola oil

• 2 tablespoon ginger, fresh, grated

• 6 garlic cloves, minced

• 4-ounces Shiitake mushrooms, stemmed, sliced

• 1 tablespoon brown sugar

• 4 cups vegetable broth

• ¼ cup soy sauce, low-sodium

• Dipping sauces of your choice

Directions:

1. Drain your tofu and rinse. Cut tofu into cubes about 1-inch in size.

2. Take a pan and add oil to it and heat it over medium high heat. Add ginger and garlic. Stir while cooking until they are fragrant. Add the mushrooms, and cook until soft.

3. Stir in the soy sauce, sugar, and broth. Add the Bok choy and cover pan. Simmer until the Bok choy wilts. Raise the heat to medium-high. Add the noodles and cover pan. Cook until noodles become tender. Remove the pan from heat source and gently stir in the cilantro.

4. Pour the boiling broth into hot pot on the serving table with a burner under it. Allow your diners to use chopsticks to cook their tofu chunks in the hot broth.

23. Seafood Noodle Hot Pot

This is a tasty dish to prepare that offers a great combination of veggies and seafood.

Servings: 4

Total Prep Time: 40 minutes

Ingredients:

• 1 cup thawed calamari rings

• 12 jumbo shrimps, peeled, deveined

• 4 large sea scallops, halved

• juice of 1 lime

• zest of 2 limes

• 1 tablespoon sugar

• 1 stalk lemongrass, minced

• 6 sprigs cilantro

• 2 sprigs basil

• 4-ounces noodles, rice stick type, dried

• 1 tablespoon vegetable oil

• 2 shallots, sliced

• 2 cloves garlic, smashed

• ½ cup onion, chopped

• 2 ½ cups chicken stock

• 1×14-ounce can tomatoes, diced, with juice

• 1 cup coconut milk, light

• 3 tablespoons rice vinegar

• 2 tablespoons fish sauce

• 2 Thai chilies, red, sliced

• ½ cup straw mushrooms, canned

• Dipping sauces of your choice

Directions:

1. In a large saucepan bring water to boil. Add the noodles and stir, then remove them from heat. Allow to stand as noodles soften, then drain them.

2. In a large pot heat your oil over medium high heat. Add your shallots, onions, and garlic and cook them until they are softened.

3. Add sugar, lemongrass, chilies, lime zest, fish sauce, vinegar, coconut milk, stock, and tomato juice. Bring your mixture to a boil over medium high heat. Add the basil and cilantro and stir. Lower the heat to medium-low. Allow simmering for about 10 minutes.

4. Remove the garlic, cilantro, and basil from the pot. Add the tomatoes and mushrooms. Return pot to simmer. Add calamari and lime juice, then season with salt and pepper to taste.

5. Divide the noodles into four serving bowls. Pour the broth into the hot pot on serving table burner. Provide your diners with chopsticks or fondue forks so they can cook their scallops and shrimp, and have dipping sauces on the serving table.

24. Sukiyaki Hot Pot

This wonderful dish offers an assortment of veggies and thinly sliced beef that your diners can cook their own meat in a sweetly simmering broth.

Servings: 1-2

Total Prep Time: 35 minutes

Ingredients:

• ½ lb. Ribeye steak, thin sliced

• ½ pkg. Enoki mushrooms

• ½ pkg. Tofu, firm, sliced

• ½ carrot, peeled and sliced

• 1 scallion stalk, chopped

• 6 leaves Napa cabbage

For broth

• ¼ cup filtered water

• ¼ cup soy sauce

• ¼ cup mirin

• 1 tablespoon sugar

• Dipping sauces of your choice

Directions:

1. Combine the water, soy sauce, sugar, and mirin in a saucepan. Bring to a boil. Once boiling, turn the heat off. Set the pan aside.

2. Cut the steak into very thin slices. Clean mushrooms, remove and discard roots. Tear them into smaller bundles. Set them aside.

3. Slice the tofu into 1/2-inch pieces, slice carrot. Separate Napa cabbage leaves from the stem. Rinse the cabbage leaves and set aside.

4. Place all the ingredients except steak into the hotpot. Pour the broth in as well. Cover and bring to a boil over mediumhigh heat.

5. Reduce the heat to low once the pot reaches a boil and simmer, covered for an additional 10-15 minutes. Transfer the hotpot to the serving table.

6. Provide your diners with chopsticks to use to cook their steak slices in the hotpot.

25. Japanese Shiitake Salmon Hot Pot

This is a yummy Japanese hot pot that is satisfying with a flavorful broth.

Servings: 2-4

Total Prep Time: 30 minutes

Ingredients:

• 6-ounces salmon fillet, boneless

• 1 cup cabbage

• white Miso

• 1 cup carrots, sliced

• 4 cups vegetable stock

• 1 cup baby spinach

• 2-ounces Shiitake mushrooms, dried

• Dipping sauces of your choice

Directions:

1. In a medium, pan prepare the stock and bring it to a boil.

2. Spread white Miso on the bottom of your hot pot. Place mushrooms, carrots, spinach, and cabbage into a pan and pour boiling broth over veggies. Cover with a vented lid.

3. Transfer to the hotpot on the serving table. Have your diners use fondue forks or chopsticks to cook the salmon in the hot broth. Keep the dipping sauces on the serving table.

26. Vegan Chinese Hot Pot

This is a very hearty hot pot dish, filled with veggies and tofu that makes for a filling vegan meal.

Servings: 2-4

Total Prep Time: 8 hours 35 minutes (including 8 hours slow cooker time)

Ingredients:

For soup

• 3 tablespoon soy sauce, low-sodium

• 60 ounces vegetable stock

• 2 celery sticks, sliced

• 1×8-ounce can bamboo shoots, drained

• 2 teaspoons garlic paste

• 1×8-ounce can water chestnuts,

• sliced, drained

• 1 onion, medium, chopped

• 1 cup carrots, sliced

• 2 teaspoons ginger, paste

• 2 teaspoons fish sauce

• ½ teaspoon pepper flakes, red

Additions

• bottled ginger sauce

• 2 bunches baby Bok choy, sliced

• 8-ounces tofu, firm, drained, cubed

• 4-ounces button mushrooms, sliced

• 1-ounce snow peas, cut with strings removed

• 6 green onions, chopped

Directions:

1. Place the soup ingredients into your slow cooker. Cook for 8 hours on low setting.

2. 20 minutes before serving, add additions excluding ½ of the green onions. Save the other ½ of green onions for garnish. Cook for 20 minutes, then transfer to the hot pot on the serving table.

3. Serve the spoonful of ginger soy sauce with every soup bowl. Garnish them with the reserved green onions. Allow your diners to fill their bowls from the hot pot.

27. Mushroom Ginger Hot Pot

In this dish the combination of mushrooms and ginger go so well together, it makes a great meal especially on a chilly day!

Servings: 2-4

Total Prep Time: 1 hour and 5 minutes

Ingredients:

• 2 tablespoons soy sauce

• 1 tomato, chopped

• 1×15-ounce can of coconut milk, light

• rice noodles, cooked to serve

• black pepper to taste

• ½ lime, juice only

• 1 red bell pepper, sliced

• pinch of sea salt, coarse

• 1 tablespoon sesame oil

• 1 red onion, sliced

• 4 cups vegetable broth

• 1 tablespoon cornstarch

• 3 cloves garlic, minced

• 2 tablespoons lemongrass, minced

• 1 tablespoon ginger, minced

• ½ teaspoon pepper flakes, red, crushed

• 2 x star anise

• ¼ teaspoon cinnamon, ground

• 1-ounce Shiitake mushrooms, dried

• Dipping sauces of your choice

Directions:

1. Heat broth and cornstarch in a pot over medium heat. Set aside

2. Sauté pepper and onion in oil with some salt, until the onions soften.

3. Add ginger, lemongrass, garlic, and pepper flakes. Combine well. Cook until the mixture until it becomes fragrant. Add the broth and cornstarch mixture.

4. Add tomatoes, soy sauce, mushrooms, pepper, cinnamon, and star anise. Now, stir the mixture for about 10 minutes or until it thickens. Cover the hot pot. Bring to a boil.

5. Once it has reached a boil put in on medium low heat. Cover and cook for about 30 minutes or until the mushrooms soften completely. Add the coconut milk and lime.

6. Transfer hot pot to heated base on the serving table. Serve your diners pieces of chicken, tofu or beef with chopsticks, and dipping sauce.

28. Pork Curry Hot Pot

This dish offers a bold flavor like red curry; it is also a versatile enough dish to serve on nights you are entertaining.

Serving:

Total Prep Time: 40 minutes

Ingredients:

For broth

• cooked rice noodles

• 1-inch slice fresh ginger

• 8 cups vegetable stock, low-sodium

• 1 tablespoon olive oil

• 5 garlic cloves, minced

• 3×15-ounce cans coconut milk

• 4-6 tablespoons curry paste, red

Protein

• Pork, thinly sliced

• 2 cups sweet potatoes, peeled and cubed

• 2 cups squash, cut and cubed

• 1 ½ cups peas

• 2 onions, chopped

• 3 cups mushrooms, sliced

• 1 cup cauliflower, chopped

• 2 cups broccoli, chopped

• 2 red bell peppers, diced

Directions:

1. Use a large stockpot to heat your oil over medium high heat. Add your garlic and ginger. Sauté for a couple of minutes and stir until the garlic becomes fragrant. Add coconut milk and vegetable stock, and stir to combine. 2. Set heat to simmer and continue to cook for about 10 minutes. Add three or four tablespoons of curry paste. Whisk until it dissolves, add more curry paste to taste.

3. Cover pot, and simmer for five minutes. Remove the ginger.

4. Pour the broth into the hotpot and place it on the burn on the serving table. Ladle broth into individual bowls. Allow your diners to cook meat in broth and place in their own bowls.

5. Have dipping sauce and garnish ingredients on the serving table.

29. Beef Tofu Hot Pot

This is a healthy and comforting recipe that will have you feeling satisfied, with its shirataki noodles that are low in both calories and carbs.

Servings: 8-10

Total Prep Time: 50 minutes

Ingredients:

• 2 ¼ lbs. Shrimps, with legs and tops, trimmed

• 4 lemongrass stalks, sliced into 3-inch pieces

• 1 sweet onion, sliced

• 12 Kaffir lime leaves, torn

• 8 slices ginger

• 3 ¼ quarts beef broth, low-sodium

• 12 chili peppers, red, hot

• 1 lb. Mushrooms, sliced

• 2 corn cobs, husked, cut into 2-inch pieces

• 1 lb. Napa cabbage, cut into 2-inch pieces

• 2 ¼ lbs. Shirataki noodles

• 2 wedge-cut tomatoes, medium

• 6 tablespoons fish sauce

• 2 1/4lbs. Beef, thinly sliced

• 2 ¼ lbs. Cubed tofu

• Dipping sauce of your choice

Directions:

1. To prepare the broth, combine broth and other soup ingredients in the hot pot. Place your dipping sauce on the serving table.

2. Arrange the ingredients on plates on the serving table. Place the hotpot on the burner on the serving table, and bring to boil.

3. Allow your diners to cook their favorite veggies and meat in the hot pot. Serve with noodles and favorite dipping sauces.

30. Ginger Pork Hot Pot

This is a tasty and hearty hotpot recipe that will not disappoint you!

Servings: 4-6

Total Prep Time: 40 minutes

Ingredients:

• 1 pkg. Udon noodles

• 1 bunch green onions, chopped

• 8-ounces mushrooms, cleaned and sliced

• 1 large red bell pepper, cut into thin strips

• 64-ounces chicken stock, low-sodium

• 1 stalk lemongrass, chopped

• 1 teaspoon coriander, ground

• 1 can coconut milk, light

• 3 cloves garlic, minced

• 2-inches ginger, peeled

• 1 tablespoon coconut oil

• 3 tablespoons red curry paste

• 2 ½ cups pork, thinly sliced

• Dipping sauces of your choice

• 1 handful of bean sprouts for garnish

• 1 wedge-cut lime for garnish

Directions:

1. Using a large stockpot heat the coconut oil over medium high heat. Add the ginger, coriander, garlic, and curry paste. Mash well. Heat over medium-high heat for 3 minutes or until it becomes fragrant.

2. Add coconut milk. Stir into the mash. Add the lemongrass and stock. Bring to a boil.

3. Now, reduce the heat to low medium and add in your mushrooms, green onions, and bell pepper.

4. Allow to simmer for 10 minutes. Mushrooms should be tender, and flavors should be well combined.

5. Cook the noodles using the package directions and add to the pot, along with cilantro. Stir to combine.

6. Pour broth carefully into your hotpot on the burner on your serving table. Ladle broth into individual bowls, and allow your diners to cook their slices of pork and warm up any veggies they want. They can also use the dipping sauces and garnishes.

31. Tom Yum Hot Pot

This is a flavorful soup with its hot and sour taste, and it is an easy dish to prepare.

Servings: 4

Total Prep Time: 50 minutes

Ingredients:

• 2 lbs. Chicken, boneless, skinless, thinly sliced

• 1 handful cilantro, chopped

• 2 tablespoons red curry paste

• 1×15-ounce can straw mushrooms

• 2 red chilies, sliced

• 6 tablespoons fish sauce

• 5 Kaffir lime leaves

• 1-inch slice fresh ginger

• 2 quarts chicken stock, low-sodium

• 2×2-inch lemongrass stalks, sliced

• 6 tablespoons lime juice, freshly squeezed

• 2 teaspoons brown sugar

• Dipping sauces of your choice

Directions:

1. To prepare the broth, bring the stock to a boil in a large pot over medium-high heat with the lid on. Add the ginger, lime leaves, lemon grass, and red chili peppers.

2. Remove the lid. Add the curry paste, lime juice, brown sugar, and fish sauce. Stir well and simmer for 5 minutes.

3. Add mushrooms. Cook for 8 minutes. Mushroom slices should be cooked through. Add the cilantro.

4. Pour the broth into the hot pot on serving table on the burner. Ladle the broth into diners bowls.

5. Allow your diners to cook the thin slices of chicken in the hotpot. Have dipping sauces on the serving table.

32. Lemon Grass Hot Pot

This is a great hot pot recipe to prepare when entertaining, your guests will do almost all of the cooking!

Servings: 8-10

Total Prep Time: 2 hours and 15 minutes

Ingredients:

• 1 tablespoon sugar

• 2 teaspoons fish sauce

• 1 teaspoon paprika

• 1 teaspoon salt

• 4 garlic cloves, minced

• 1 red chili, dried

• 3 tablespoons lemongrass, minced

• 2 shallots, chopped

• 1×3-inch piece ginger

• 1 onion, sliced

• 12 cups chicken broth, low-sodium

• 6 lemongrass stalks, chopped

• 1 Bok choy, large, chopped

• 1 head Napa cabbage, chopped

• 2 heads broccoli, chopped

• 6 Kaffir lime leaves, chopped

• 8-ounces mushrooms, sliced

• 1 lb. Shrimp, deveined, peeled

• 1 lb. Beef, eye of round, thinly sliced

Directions:

1. Smash the root ends of the lemongrass stalks. Chop into thirds and toss into large stockpot.

2. Slice the ginger lengthwise in half. Peel the skin. Peel the onion and cut in slices. Add to stockpot.

3. Add 8 cups of broth to stockpot and bring to a boil. Lower the heat to low and simmer for 1 hour.

4. As the broth simmers, mince garlic, and shallots finely.

5. Add to a pan 3 tablespoons of oil and heat over medium high heat. Add the garlic, lemongrass, and shallots. Cook for a couple of minutes until the garlic is turning golden. Remove the pan from heat. Add the paprika and red chilies. Combine and stir. This will be one of your sauces.

6. Add the 1 teaspoon salt, and sugar to the broth, along with the lime leaves. Adjust the taste with fish sauce, the broth is ready to serve.

7. Slice the veggies and meat and place on plates on the serving table.

8. Add the remainder of chicken broth to broth mixture. Add mushrooms as well. Add to 2 tablespoons of the sauce made in step 5. Adjust taste as you like.

9. Pour the broth into the hot pot on serving table burner.

10. Set the veggies and meat plates out, along with chopsticks or fondue forks. Ladle the broth into individual bowls and allow your diners to cook their meats and veggies as they like.

33. Vegetable Beef Hot Pot

This hot pot recipe has a savory sweet broth, especially if you use mirin, which is naturally sweet, you will enjoy the tofu and assorted veggies too!

Servings: 8

Total Prep Time: 1 hour and 12 minutes

Ingredients:

• 1 lb. Tender beef, well-marbled, sliced extra thin

• • inch lengths diagonally

• 9-ounces tofu, firm, cubed

• 2 carrots, peeled, cut diagonally

• 2 celery stalks, cut diagonally

• 1 yellow onion, halved

• 1 cup mushrooms, fresh, sliced

• 2 tablespoons vegetable oil

• 4-ounces noodles, cellophane

• 2×32-ounces beef stock, low-sodium

• 2 quarts boiling water

• Dipping sauces of your choice

Directions:

1. Using an oven-safe bowl, soak the noodles for a minute in boiling water

2. Drain the noodles. Rinse them under cold water. Cut them in half.

3. Use a stockpot to heat the beef stock and oil over mediumhigh heat. Add the carrots, celery, mushrooms, green onions, and yellow onion. Stir while cooking for about five minutes.

4. Transfer the broth to hot pot on burner on the serving table. Set up bowls for diners, and ladle broth into them. Have the diners use chopsticks or fondue forks to dip the meat into the hotpot to cook it. Add the noodles to their broth. Have dipping sauce on the serving table.

34. Coconut Curry Hot Pot

This hot pot dish is easy to make, and your guests will enjoy customizing it with their favorite ingredients.

Servings: 6-8

Total Prep Time: 1 hour and 10 minutes

Ingredients:

• 6 chicken breasts, boneless,

• skinless, thinly sliced

• 1 fresh lime, sliced

• a handful cilantro

• 8-ounces mushrooms, sliced

• 3 tablespoons red curry paste

• 1 Fresno red pepper, sliced

• 2 tablespoons ginger, grated

• 2 tablespoons coconut oil

• 2 bunches, green onions, chopped

• ½ teaspoon coriander, ground

• 2 tablespoons garlic, chopped

• 3×32-ounce containers chicken stock

• 1 can coconut milk, light

• 1 can tomatoes, diced

• 4 cups cooked rice

• Dipping sauces of your choice

Directions:

1. Heat the coconut oil over medium-high heat in a large stockpot. Add ½ of the green onions, Fresno peppers, and ginger. Cook till they are soft.

2. Mix curry powder, curry paste, coriander, and garlic. Add to stockpot. Cook for about a minute. Add 32-ounces chicken stock and bring to a boil.

3. Add tomatoes, remaining chicken stock, coconut milk, and fish sauce. Bring to boil again. Now, reduce the heat to medium low and simmer for 35 minutes.

4. Transfer the stock to the hot pot over the burner on the serving table. Ladle broth into individual bowls. Have your diners dip their thinly sliced chicken into the hotpot to cook it.

5. Have them also dip sprouts and cabbage if they so desire. Ladle ½ cup of rice into individual bowls, too.

35. Thai “Jim Jum” Hot Pot

This is a mouth-tingling hotpot recipe, it has delicious ingredients and is easy to prepare.

Servings: 2-3

Total Prep Time: 45 minutes

Ingredients:

glass noodles

• 1 cup Bok choy, chopped

• 1 cup spinach, chopped

• ½ lb. Beef, thinly sliced

• 1 tablespoon fish sauce

• 1 teaspoon rice powder

• 5 lime leaves, torn

• 1-inch piece fresh ginger, grated

• 4 cups beef stock, low-sodium

• 2 lemongrass stalks, chopped

• Dipping sauces of your choice

Directions:

1. To prepare the broth, bring the beef broth to a simmer over medium-low heat. Add the lime leaves, ginger, and lemongrass. Simmer for 5 minutes, add broth to hot pot on burner on the serving table.

2. Add the fish sauce. Right before serving add the rice powder.

3. Arrange the beef and veggies on separate platters on the serving table. Cut vegetables into bite-size pieces. Beef should be very thinly sliced.

4. Place the dipping sauces in small bowls on the serving table.

5. Your diners can dip meat and veggies into the hotpot to cook.

36. Easy Thai Hot Pot

This is an easy to prepare hot pot meal that will make an enjoyable dinner providing its own entertainment.

Servings: 4-6

Total Prep Time: 30 minutes

Ingredients:

• ¼ cup red curry paste

• 1 tablespoon garlic powder

• 1 teaspoon ginger, ground

• 2 tablespoons lime juice, fresh

• 2 tablespoons soy sauce, low-sodium

• 1 tablespoon brown sugar

• 2 teaspoons vegetable oil

• 1 sweet onion, large, sliced

• 2×32-ounce beef stock containers, low-sodium

• 2 lbs. Beef, thinly sliced

• 6 cups of rice noodles, cooked

• selection of veggies of your choice, chopped into

bite-size pieces

• Dipping sauces of your choice

Directions:

1. To prepare the broth, heat the oil in a large stockpot over medium-high heat. Add the onion to pot and stir. Cook until the onion is tender.

2. Stir in the stock, garlic powder, brown sugar, ginger, and curry paste. Bring to a boil. Reduce the heat to low. Cover with lid. Simmer for 20 minutes. Stir in the lime juice.

3. Place the beef, selection of veggies, and noodles on platters on the serving table.

4. Pour the broth into hotpot that is placed on top of the burner on the serving table. Add more broth as needed.

37. Asian Garlic Chicken Hot Pot

This hot pot meal is indeed an interactive experience, with a flavorful broth to cook the chicken and veggies in.

Servings: 4

Total Prep Time: 2 hours and 5 minutes

Ingredients:

• 4 chicken breasts, boneless, skinless, sliced thinly

• 10 cups filtered water

• 5 Napa cabbage leaves, sliced

• 1 tablespoon goji berries, rinsed, soaked, drained

• salt and black pepper to taste

• rice noodles

• Dipping sauces of your choice

Directions:

1. In a large stockpot bring water to boil. Add the chicken breasts, along with salt and pepper. Lower heat to a simmer for 1 ½ hour. Skim off any scum that appears on the surface.

2. Remove the chicken using a slotted spoon. Add the goji berries and cabbage. Simmer your ingredients for 10 minutes then remove from heat. Transfer broth to hot pot, on the burner set up on the serving table.

3. Set serving bowls, strainer, and dipping sauces on the serving table. Arrange remaining ingredients in individual bowls around hot pot.

4. Bring the broth to boil. Allow your diners to dip desired ingredients in the broth to cook. Top of broth as needed.

38. Sukiyaki Hot Pot

This hot pot is especially quick and easy to prepare, it is a favorite type of hot pot recipe that will warm you on a cold day!

Servings: 6

Total Prep Time: 1 ¼ hour

Ingredients:

For meats

• 7-ounces squid, sliced, cleaned

• 7-ounces chicken, lean, sliced thinly

• 3 ½ ounces chicken livers

• 7-ounces pork, lean, thinly sliced

• 3 eggs, large

• 4 tablespoons soy sauce, light

• 3 garlic cloves, chopped

• ½ cup pork fat, rendered

For other hot pot Ingredients:

• 1 Chinese cabbage, small, chopped

• 1 bunch spring onions, chopped

• 1 bunch, Chinese celery, chopped

• 1 bunch, spinach, chopped

• 1 pkg. Vermicelli rice, soaked

• 4 ¼ quarts beef stock, low-sodium

• As desired: fish sauce, chili flakes, pickled chilies

• Dipping sauces of your choice

Directions:

1. Mix the pork fat, soy sauce, eggs, and garlic.

2. Divide the marinade mixture between pork, chicken, and squid. Mix them separately.

3. Heat the stock over simmer in a large stockpot. Ladle into the hotpot on the burner that is set up on the serving table.

4. Arrange veggies, meats, condiments, dipping sauces on the serving table around the hot pot.

5. Your diners will be able to create their own soup by dipping in their favorite ingredients into the hotpot.

39. Vegetable Chicken Hot Pot

This hot pot dish offers you a fantastic selection of veggies, chicken, and noodles that can be gluten-free if you so choose! It is a recipe that is not only tasty but healthy!

Servings: 6

Total Prep Time: 35 minutes

Ingredients:

• 1 ½ cups mung bean sprouts

• 4 cups Bok choy, chopped

• 8-ounces mushrooms, sliced

• 5-ounces rice noodles

• 1 large bunch scallions

• 1 lb. Chicken thighs, skinless, boneless, thinly sliced

• 1 ½ tablespoons sesame oil

• 5 slices ginger, fresh

• 5 garlic cloves, minced

• 6 cups chicken stock, low-sodium

• 6 cups water, filtered

• ½ cup rice vinegar

• 1/3 cup soy sauce

• Dipping sauces of your choice

Directions:

1. Bring garlic, stock, water, ginger, sesame oil, soy sauce to boil in large pot. Add chicken and simmer for 8 minutes or until barely cooked through. Add in the noodles, stir and cover. Remove from heat.

2. Chop all vegetables. Place in bowls on the serving table. Allow your diners to fill their own individual bowls with fresh veggies and their choice of dipping sauces.

3. Ladle the soup over vegetables and allow to set for six minutes.

40. Sesame Lamb Hot Pot

This is a tasty hot pot dish that I use lamb, but you can use any meat that appeals to your family and guests.

Servings: 4

Total Prep Time: 25 minutes

Ingredients:

• 4-ounces cellophane noodles,

• soaked for 15 minutes in hot water

• 1 lb. Lamb, thinly sliced

• 1 bunch Bok choy, chopped

• 1 block tofu, cubed

• 8 cups chicken broth, low-sodium

• Bottled sesame dipping sauce

Directions:

1. Spoon several tablespoons of dipping sauce into individual serving bowls.

2. Heat the broth in a stock pot over medium-high heat. Ladle into the hotpot on the burner that is set up on the serving table.

3. Place lamb slices on a serving platter, Bok choy in a bowl, and cellophane noodles in a bowl after draining them. Place these around your hot pot.

4. Allow your diners to take slices of lamb one at a time and dip into the broth to cook. They can remove it to their individual bowl before eating it.

5. After your diners have finished the meat, add the Bok choy, tofu, and noodles into the pot. Cook for several minutes. Divide among individual serving bowls.

41. Thai Tofu Hot Pot

This hot pot dish will warm you up on those chilly evenings with this light yet satisfying hot pot recipe.

Servings: 8

Total Prep Time: 45 minutes

Ingredients:

For hot pot

• 1 teaspoon turmeric, ground

• salt and ground pepper to taste

• 3 tablespoons red curry paste

• 1 teaspoon ginger, ground

• 2 tablespoons soy sauce, low-sodium

• 1 tablespoon brown sugar

• ½ tablespoon sesame seed oil

• 1 yellow onion, thinly sliced

• 4 garlic cloves, minced

• 8 cups chicken stock, low-sodium

For Dipping

• 3 chicken breasts, skinless, boneless, thinly sliced

• 14-ounces tofu, firm, cubed

• 8-ounces green beans, trimmed

• 1 red bell pepper, sliced

• 8-ounces lo-Mein noodles, cooked

• 3 cups Chinese cabbage leaves, sliced

• 1 bunch Swiss chard, sliced

• Dipping sauces of your choice

Directions:

1. For hot pot, heat the oil in a large stockpot over mediumhigh heat.

2. Add the onion and cook for two minutes or until onion is tender.

3. Add the minced garlic and stir, and continue to cook until fragrant.

4. Add the turmeric, chicken stock, ginger, brown sugar, curry paste and soy sauce and bring to a boil.

5. Reduce the heat to low and cover. Simmer for 20 minutes.

6. Ladle broth into the hotpot that is set up on the burner on the serving table.

7. On platters around the hot pot place the dippers. Allow your diners to cook their dippers in the broth for several minutes, or until done as they desire.

8. Add cooked lo-Mein noodles in the individual serving bowls.

Conclusion

I genuinely hope that you will gain much enjoyment out of using this collection of Asian hotpot recipes in the comfort of your own home. Providing you with more fun for everyone, including yourself. You will be able to find most if not all of the ingredients for recipes at local markets. You will find cooking hotpot meals is a social, active and fun way to prepare your meals. A great thing about them is you’re not stuck back in the kitchen, while everyone else gets to socialize, but instead, you will get to join in with the socializing and fun!

I am sure you will discover that there is something special about having a dinner where you are at home with friends and family, gathering around a hotpot each cooking your own meal. Everyone will get what they like, and as much as they want, and get to have a good chin-wag with friends and family at the same time!

Take the simple methods of hotpot recipes from this collection and enjoy creating authentic Asian tastes that you and your friends and family can enjoy for many years to come!