One-Pot Hot Pot
A one-pot hot pot that layers napa cabbage, bok choy, pork, tofu, and fish balls in a spicy soup base, cooked together and finished with cilantro—ready in under 20 minutes.
A one-pot hot pot that layers napa cabbage, bok choy, pork, tofu, and fish balls in a spicy soup base, cooked together and finished with cilantro—ready in under 20 minutes.
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In a large, shallow pot, layer the napa cabbage, bok choy, mushrooms, sliced tofu, thinly sliced pork, crab sticks, fish balls, and mung bean noodles.
Place the block of hot pot soup base in the center of the pot.
Pour the chicken stock over all the ingredients until they are mostly submerged.
Cover the pot, place it over medium-high heat, and bring to a boil. Cook for 10-15 minutes, or until all ingredients are cooked through.
Uncover and garnish generously with chopped cilantro. Serve immediately.
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring occasionally, until warmed through; do not boil.
large shallow pot (12 inches or wider) · lid to cover pot during cooking
10–15 minutes once the pot reaches a boil over medium-high heat. Total time including prep is roughly 20–25 minutes.
Yes. Tom yum paste, miso broth, or even a simple spicy chicken broth work, though the flavor profile will differ from traditional hot pot.
No. A large, shallow pot is ideal for even cooking and serving, but any large pot will work.
Yes. Layer all ingredients in the pot up to 2 hours ahead, cover, and refrigerate. Add stock and cook just before serving; add 2–3 minutes to cooking time if starting cold.
Thinly sliced chicken, beef, or shrimp all cook in the same 10–15 minute window. Adjust thickness to match the pork for even cooking.
