Meet your new favourite solo dinner. We’ve customised this one with beef, fish balls, napa cabbage and mushrooms but you can use any veg or meat you have in the fridge.
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Serves
1
FOR THE SOUP:
Hotpot Soup Base
Napa Cabbage
Shiitake Mushroom
Fish Ball
Baby Pak Choi
Enoki Mushroom
Rice Noodle
Thinly Sliced Beef Steak
Fresh Coriander
FOR THE DIPPING SAUCE:
Minced Garlic
Chopped Spring Onion
Chilli Oil
Sriracha
Chinese Black Vinegar
Light Soy Sauce
Sesame Oil
Serves
1
FOR THE SOUP:
Hotpot Soup Base
Napa Cabbage
Shiitake Mushroom
Fish Ball
Baby Pak Choi
Enoki Mushroom
Rice Noodle
Thinly Sliced Beef Steak
Fresh Coriander
FOR THE DIPPING SAUCE:
Minced Garlic
Chopped Spring Onion
Chilli Oil
Sriracha
Chinese Black Vinegar
Light Soy Sauce
Sesame Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
In a medium saucepan, mix the hotpot soup base with boiling water following packet instructions. (You’ll need 500-600ml per person; if you don’t have access to a hotpot base, see notes.) Bring to a boil over a medium-high heat.
Step 2.
Wash all your veg and slice your napa cabbage. Add the napa cabbage and shiitake mushrooms to the boiling broth and cook for 5-6 mins.
Step 3.
Meanwhile, make the dipping sauce: mince the garlic and chop the spring onion. Combine with all the ingredients for the dipping sauce in a small bowl and adjust to taste. Set aside.
Step 4.
Add the fish balls, pak choi, enoki mushroom and noodles to the hot pot and cook for 3 mins (the fish balls will float to the top when cooked).
Step 5.
Add the sliced beef and cook for a final 30 seconds or until the beef changes colour.
Step 6.
Garnish with coriander and enjoy your hot pot with the dipping sauce!
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