🍲 Assorted Hot Pot

Name: Assorted Hot Pot
Total time: 45 min
Yield: 4
Cuisine: China
Ingredients: 1.5 litres beef or chicken broth; 4–6 dried chilies and 1 tsp Sichuan peppercorns; 3 slices ginger and 3 garlic cloves; 300 g beef, very thinly sliced; 250 g raw shrimp, peeled; 300 g firm tofu, in cubes; 400 g mixed vegetables (napa cabbage, mushrooms, spinach); 200 g wheat noodles

Origin: China

585kcal

per serving · 450 g

130kcal

per 100 g

45 gProtein10 g / 100 g

27 gFat6 g / 100 g

40 gCarbs9 g / 100 g

Assorted hot pot is the full spread version of the communal Chinese meal: a pot of spicy broth bubbles at the table while diners cook sliced beef, shrimp, tofu, vegetables and noodles in it. The broth is fiery and aromatic, the meat tender, the shrimp sweet, and the noodles go in last to soak up all the flavour.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb9 g carbs per 100 g

✓

High protein10 g protein per 100 g — 31% of the calories

Not vegetarianbecause of: beef, shrimp

Not veganbecause of: beef, shrimp

Contains glutenbecause of: noodles

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Crustaceans ⚠ Soy

What it is made of

beefshrimptofuvegetablesnoodlesspicy broth

Recipe

4 servings45 min

Ingredients

1.5 litres beef or chicken broth
4–6 dried chilies and 1 tsp Sichuan peppercorns
3 slices ginger and 3 garlic cloves
300 g beef, very thinly sliced
250 g raw shrimp, peeled
300 g firm tofu, in cubes
400 g mixed vegetables (napa cabbage, mushrooms, spinach)
200 g wheat noodles

Method

Simmer the broth with chilies, peppercorns, ginger and garlic for 15 minutes; season with salt.
Arrange the beef, shrimp, tofu, vegetables and noodles on platters.
Set the pot on a table burner and keep it gently bubbling.
Cook ingredients a few at a time: beef 20–30 seconds, shrimp until pink, tofu and vegetables a few minutes.
Add the noodles at the end, cook until tender and serve with the broth.

How to make it lighter

Fill up on shrimp, tofu and vegetables, and keep the noodles to a small final portion.
Skim off red chili oil from the broth surface to cut fat.
Use light dips like vinegar with garlic instead of creamy or oily sauces.

History

Shared table-side cooking in a simmering pot has deep roots in China, with each region favouring its own broths and ingredients. Mixed platters of meat, seafood, tofu and noodles are the standard order in hot pot restaurants across China and abroad today.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →