Mini Hot Pot Bowls (Printable)

Interactive hot pot bowls featuring tender noodles, savory broth, proteins, and fresh veggies for a fun meal.

# What You’ll Use:

→ Broth

01 - 6 cups low-sodium chicken or vegetable broth
02 - 2 tablespoons soy sauce
03 - 1 tablespoon miso paste
04 - 2 garlic cloves, sliced
05 - 1 inch piece fresh ginger, sliced
06 - 1 teaspoon sesame oil

→ Proteins

07 - 5.3 ounces thinly sliced beef sirloin
08 - 5.3 ounces boneless chicken breast, thinly sliced
09 - 5.3 ounces firm tofu, cubed
10 - 8 large shrimp, peeled and deveined

→ Noodles

11 - 7 ounces udon or rice noodles, cooked and drained

→ Vegetables and Add-ins

12 - 1 cup baby bok choy, halved
13 - 1 cup shiitake mushrooms, sliced
14 - 1 cup napa cabbage, chopped
15 - 0.5 cup sliced carrots
16 - 0.5 cup corn kernels
17 - 2 scallions, sliced

→ Dipping Sauces and Garnishes

18 - Soy sauce for serving
19 - Chili oil
20 - Fresh cilantro leaves
21 - Lime wedges
22 - Toasted sesame seeds

# How-To:

01 - In a large pot, combine broth, soy sauce, miso paste, sliced garlic, sliced ginger, and sesame oil. Bring to a simmer over medium heat and let simmer for 10 minutes to infuse flavors. Strain out solids if desired.
02 - Divide cooked and drained noodles evenly among four individual heatproof bowls or mini hot pots.
03 - Arrange all prepared proteins and vegetables on separate platters for easy guest access and selection.
04 - Pour hot broth over the noodles in each bowl, filling approximately two-thirds full. Place each bowl on a portable burner at the table.
05 - Allow guests to add their choice of proteins and vegetables to their bowls and cook them in the simmering broth to desired doneness. Beef and shrimp cook in 1 to 2 minutes, chicken in 2 to 4 minutes, and tofu and vegetables as preferred.
06 - Serve with dipping sauces and garnishes positioned on the side for individual customization.

# Expert Advice:

01 -
  • Everyone eats exactly what they want, cooked exactly how they like it—no compromises, no complaints.
  • It feels indulgent and special but comes together in under an hour with almost zero stress.
  • The ritual of cooking together at the table turns a meal into an experience, not just dinner.
02 -
  • Miso paste will clump if you dump it straight into boiling liquid—whisk it into a little cold broth first, then add it to the pot.
  • Thinly sliced proteins are non-negotiable; if they're too thick, they won't cook through in the time people expect.
03 -
  • Make the broth an hour ahead and keep it warm in a slow cooker—one less thing to manage when guests arrive.
  • If someone's nervous about cooking meat properly, guide them by saying 'When it stops being shiny on the outside, it's done' rather than giving them a time.
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