Simple Chinese Hotpot
Just a quick and simple way of making hotpot without sacrificing flavor and richness.
Servings: 2 people
Ingredients
Main Ingredients
- 2 - 3 ball Noodles I used Thin Egg Noodles that come in balls (2 - 3 balls)
- Assortment of frozen seafood (fish balls. Shrimp balls. Fish cakes, crabsticks) thawed
- 1 cube bouillon shrimp or chicken
- 1 tbsp light/premium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp mirin or oyster sauce
- 1.5 liters water or 6 cups
- salt and pepper to taste
- 1 tsp sesame oil
Optional
- .5 cup Cabbage sliced into strips or bite-sized
- .5 cup Mushrooms sliced
- 1 tbsp Scallions or chives sliced, thin
Instructions
Process:
- Since I am using the electric pot, I first set the function setting to "high". Later on, I switch it to "low" when simmering.
- Turn on the stove and pour water into the pot.
- Bring the water to a boil.
- Drop in the bouillon cube. I usually crush this to make it dissolve faster.
- Add light and dark soy sauces and mirin. Stir.
- Lower the temperature to medium-low heat.
- Add seafood and mushrooms. Simmer for about 2-3 minutes
- (Optional) Add the mushrooms. Stir.
- (Optional) Add cabbage. Do not stir. Push down the leaves so all is submerged and can cook evenly.
- Add noodles. Continue simmer at medium heat.
- Add salt and pepper to taste.
- Turn off heat after 3 minutes. At this point noodles are only halfway cooked. Noodles will continue cooking from the residual heat.
- When noodles have absorbed sufficient water, add sesame oil. Stir.
- Serve into bowls, and top with chopped chives.
Notes
VARIATIONS:
For Beef.
-
- You can substitute beef strips (sukiyaki cut or samgyupsal) for the sea food, and beef broth/bouillon for the soup stock.
For Pork.
-
- Same for pork, you can use any pork cuts such as bacon, salty ham, sausages, and pork bouillon or pork stock.