Asian hot pot seafood (Printer View)

A fragrant simmering broth with fresh seafood, crisp vegetables, and bold Asian flavors for shared enjoyment.

# What you'll need:

→ Broth

01 - 8 cups low-sodium chicken or seafood stock
02 - 3 slices fresh ginger
03 - 3 cloves garlic, smashed
04 - 2 stalks lemongrass, bruised and chopped
05 - 2 tablespoons soy sauce
06 - 1 tablespoon fish sauce
07 - 1 tablespoon rice vinegar
08 - 1 to 2 fresh red chilies, sliced

→ Seafood

09 - 8 large raw shrimp, peeled and deveined
10 - 7 ounces white fish fillet such as cod or snapper, cut into bite-sized pieces
11 - 8 fresh mussels or clams, scrubbed
12 - 5 ounces squid rings

→ Vegetables

13 - 1 cup napa cabbage, chopped
14 - 1 cup baby bok choy, halved
15 - 1 cup shiitake mushrooms, sliced
16 - 1 cup enoki mushrooms, trimmed
17 - 1 medium carrot, thinly sliced
18 - 1 small zucchini, sliced
19 - 1 cup firm tofu, cubed

→ Noodles and Garnishes

20 - 7 ounces glass noodles or rice vermicelli, soaked per package instructions
21 - 2 spring onions, sliced
22 - Fresh cilantro for garnish
23 - Lime wedges for serving

# Method:

01 - In a large pot, combine stock, ginger, garlic, lemongrass, soy sauce, fish sauce, rice vinegar, and chilies. Bring to a boil, then simmer gently for 20 minutes. Strain out solids and return the clear broth to the pot.
02 - Arrange all seafood, vegetables, tofu, and noodles on separate platters for easy access and visual presentation at the table.
03 - Position a portable burner or induction cooktop at the dining table. Pour the prepared broth into a hot pot or wide saucepan and bring to a gentle simmer.
04 - Invite diners to add their choice of seafood, vegetables, and noodles to the simmering broth. Cook each addition for 2 to 3 minutes until seafood is opaque and vegetables are tender-crisp.
05 - Portion cooked ingredients and broth into individual bowls. Garnish with spring onions, cilantro, and a squeeze of lime juice.

# Expert Advice:

01 -
  • It transforms your dinner table into an interactive cooking experience where guests choose exactly what goes in their bowl.
  • The broth tastes complex and elegant but comes together in under an hour, so you're not stuck in the kitchen while everyone's gathered.
  • It's naturally lighter than most meals but feels so indulgent because of the seafood and silky noodles.
02 -
  • Overcooking seafood, especially squid, is the only real mistake—2 to 3 minutes is truly all you need, so watch the pot and not your phone.
  • The broth tastes better the next day if you make it ahead, so don't hesitate to prepare it hours earlier and simply reheat it before guests arrive.
  • Always discard any mussels or clams that don't open after cooking—this is nature's way of saying something was already wrong.
03 -
  • Make the broth 4–6 hours ahead or even the day before—it actually tastes better after the flavors have had time to marry, and it removes all stress from your cooking day.
  • Press your tofu gently between paper towels for 10 minutes before cubing it; drier tofu absorbs broth flavor instead of diluting it.
  • If your guests seem nervous about cooking at the table, jump in and cook the first round yourself while narrating what you're doing—suddenly everyone relaxes and joins in.
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