I've received several requests for more info on the way we do Hot Pot so I figured I'd just share my recipe! It's easy, delicious, fun and healthy - enjoy!
Prep time: ~30 minutes in total
Serves 2 with leftovers!
Ingredients & tools
Portable, plug-in hot-pot
10 cups broth (we use low-sodium veggie broth)
1 tbsp miso
1 tbsp low sodium soy sauce
1/4 bunch cilantro
2 spring onions chunked
1 6-8oz package of thin rice noodles
1 head broccoli
Variety of mushrooms
2 heads baby bok choy
Protein: dry-fried tofu, fish, meat
Chopstix
Make the broth: combine the broth, miso, soy sauce, cilantro and spring onions in a large pot on the stove and bring to a boil, then reduce to a simmer. At this point, you can pour the broth into the hot pot and turn the hot pot on at a level that keeps the broth slowly simmering. Once the broth is added to your hot pot, drop in the rice noodles.
While the broth is coming to a boil, prep your veggies. You can honestly use any veggies, we like broccoli, a variety of mushrooms from H Mart and baby bok choy. You can chunk up the veggies in pretty large portions as you drop them in the hot pot to let them cook/soften. Place the raw veggies on a large plate that you can easily access.
Prepare your protein: we don't eat meat, so we made dry-fried tofu, but any meat will work in hot pot. Fish, specifically shellfish, works great! Place the raw protein on a separate plate that you can easily access.
Prepare your peanut sauce. Click on the link and scroll down to the Thai Peanut Sauce recipe - it is ahhmazing!
Sit down and enjoy your Hot Pot! It's helpful to have a plate, bowl and slotted spoons available, in which you can cook your protein and not lose it. Ensure it's cooked thoroughly before consuming. The veggies can be cooked for as long as you like!
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