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–+ servings
Top down view of Taiwanese hot pot in a simmering pot with a small sauce-filled bowl and chopsticks along with ingredients on the side.
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5 from 1 rating

taiwanese hot pot

Easily make your own flavorful broth (just like the hot pot restaurants in Taiwan!) for this classic Taiwanese hot pot recipe filled with tender vegetables, umami-rich ingredients, and succulent meat right at the table with loved ones.
prep time25 minutes
total time25 minutes
servings: 4 people
author: cindy chou

ingredients

hot pot ingredients

  • 1 pound manila clams (or cockles) soaked in cold water for 30 minutes, optional
  • 1 quart chicken stock low sodium
  • 2 quarts water
  • 1 tomato globe, on the vine, or roma variety, washed and cut into 8 wedges
  • 1 piece kombu dried kelp, about 3-inch by 4-inch
  • 5 napa cabbage leaves washed and cut into 2-inch pieces (wider pieces can be cut in half)
  • 1 (7-ounce) package enoki mushrooms ends cut off and separated into smaller chunks by hand
  • 5 shiitake mushrooms woody stems trimmed, cut into ½" slices
  • 1 package beech shimeji mushrooms, about 2 ounces, ends cut off and separated into smaller chunks by hand
  • 1 medium bunch chrysanthemum greens washed and roughly cut into 3" pieces
  • 4- inch piece of daikon radish peeled and cut into ¼-inch thick slices
  • 1 package silken tofu 14 ounces or 400 grams, drained, and cut into 1-inch cubes
  • 1 package kamaboko Japanese fish cake, cut into ¼-inch thick slices
  • 9 ounce frozen udon noodles about 250 grams (substitute: 3 ounces clear mung bean noodles)
  • 1 pound thinly sliced beef ribeye or chuck

dipping sauce options (quantity will vary based on personal preference)

  • 4 tablespoons sha cha sauce Bull Head brand, divided
  • 3 tablespoons soy sauce low sodium, divided
  • 2 teaspoon sesame oil divided
  • 2 cloves garlic peeled and minced, divided
  • 1 scallion washed and thinly sliced, divided
  • 2 tablespoons chopped fresh cilantro divided
  • 1 Thai chili washed and thinly sliced, optional
  • 4 large pastuerized eggs optional
  • Chinese black vinegar or rice vinegar optional

instructions

  • Make sure to soak clams (if using) in a bowl filled with cold water before you start preparing other ingredients.
    1 pound manila clams (or cockles)
  • Add chicken stock, water, tomato wedges, and kombu to a wide, shallow pot (or medium 4-quart pot). Heat until the broth is just about to boil and turn it down to simmer over low heat. While the broth is simmering, prepare the other ingredients.
    1 quart chicken stock, 2 quarts water, 1 tomato, 1 piece kombu
  • Place prepared napa cabbage, mushrooms (enoki, shiitake, and shimeji), chrysanthemum greens, daikon, tofu, fish cake, and noodles on serving platters. I recommend grouping vegetables and mushrooms, tofu, fish cake, and noodles on different platters or containers. Place the beef on a separate plate with its own serving utensil (chopsticks).
    5 napa cabbage leaves, 1 (7-ounce) package enoki mushrooms, 5 shiitake mushrooms, 1 package beech, 1 medium bunch chrysanthemum greens, 4- inch piece of daikon radish, 1 package silken tofu, 1 package kamaboko, 9 ounce frozen udon noodles, 1 pound thinly sliced beef ribeye or chuck
  • Rinse the clams under cold running water while scrubbing the shells with your hands to remove any remaining debris. Place soaked and cleaned clams back into a clean bowl.
  • Set the table with a countertop burner, the hot pot ingredients, sauce ingredients, communal chopsticks or tongs, a small bowl, and utensils for each person.
  • Individuals can mix their own sauces in their small bowls based on taste preferences.
    4 tablespoons sha cha sauce, 3 tablespoons soy sauce, 2 teaspoon sesame oil, 2 cloves garlic, 1 scallion, 2 tablespoons chopped fresh cilantro, 1 Thai chili, 4 large pastuerized eggs, Chinese black vinegar or rice vinegar
  • Heat the pot of broth on the countertop burner over medium heat and add a small portion of the mushrooms, tofu, fish cake, napa cabbage, and daikon radish to start. Cook the chrysanthemum greens right before eating (about 1 minute) to prevent them from overcooking.
  • When you’re ready to eat the beef, each person can cook individual slices of beef in the broth using a pair of communal chopsticks as you eat. Cook each slice just until the beef is no longer pink (about 30 seconds).
  • Dip cooked ingredients in your sauce of choice to eat and add more ingredients to the pot as needed.
  • When most of the ingredients are cooked, you can heat the previously frozen udon noodles or mung bean noodles in the broth for about 3 minutes. Divide the cooked udon noodles into each person’s bowl, and add some broth to the noodles.
  • Enjoy good company while eating hot pot!

equipment and highlighted ingredients

notes

hot pot sauce: Mix ingredients depending on personal preference into separate small bowls. I personally enjoy shacha sauce, soy sauce, minced garlic, a little bit of sliced Thai chili, and chopped cilantro.
leftovers: Already prepared but uncooked ingredients can be stored in covered containers in the refrigerator for 1-2 days. Ingredients such as uncooked, cut napa cabbage can be stored for up to 1 week. Store tofu and sliced daikon in separate containers filled with cold water (enough to cover each ingredient).
Allow leftover hot pot broth and any already cooked ingredients to properly cool down, then store in a covered container in the refrigerator for up to 2 days. The broth can be reheated one more time for another hot pot meal.
substitutions and variations:
  • other meats - thinly sliced pork, lamb, and chicken can be found at local East Asian grocery stores (in the meat or frozen sections) or online at Weee!
  • fish balls - various store-bought or homemade fish balls, "lobster" balls, shrimp balls, shrimp paste, or meatballs are fun additions.
  • more vegetables - other vegetables that taste amazing in hot pot include peeled and sliced celtuse, Taiwanese cabbage, thinly sliced carrot, sword leaf vegetables, even baby kale, fresh or frozen bamboo, previously fried and cooled chunks of taro, and thinly sliced potato when cooked just for a few minutes in the hot pot broth.
  • deluxe - add fresh seafood like shrimp, mussels, and slices of your fish of choice.
  • gluten-free - provide a gluten-free soy sauce and opt for mung bean noodles and/or white rice rather than udon noodles.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.