Chinese Hot Pot

Prep Time:
1 hrs
Cook Time:
15 mins
Total Time:
1 hrs 15 mins


  • 1 recipe Soy-Ginger Topping

  • 8 ounce fresh or frozen peeled and deveined shrimp

  • 8 ounce fresh or frozen sole fillets

  • 8 ounce boneless beef top loin steak

  • 3 cup shredded napa cabbage

  • 1 cup sliced fresh shiitake mushrooms

  • 1 cup fresh bean sprouts, trimmed

  • 1 cup thinly bias-sliced carrots (2 medium)

  • 1 8 ounce can sliced bamboo shoots, drained

  • 8 cup water

  • 1 teaspoon salt

  • 4 ounce wide rice noodles

  • 2 tablespoon sliced green onion (1)

  • 1 1-inch piece fresh ginger, peeled and thinly sliced

Soy-Ginger Topping

  • ½ cup reduced-sodium soy sauce

  • ¼ cup snipped fresh cilantro

  • ¼ cup sliced green onions (2)

  • 1 tablespoon toasted sesame oil

  • 1 small fresh jalapeño chile pepper, seeded and finely chopped*

  • 2 teaspoon sugar

  • 2 teaspoon rice vinegar

  • 2 teaspoon grated fresh ginger

  • 2 cloves garlic, minced


  1. Prepare Soy-Ginger Topping. Meanwhile, thaw shrimp and fish if frozen.

  2. Trim fat from meat. If desired, in a lightly oiled large skillet cook meat over medium-high heat until brown on both sides. Thinly slice meat into bite-size strips. Arrange meat on a serving platter. Rinse shrimp and fish; pat dry with paper towels. Cut fish into 2-inch pieces. Add shrimp and fish to platter; set aside.

  3. Arrange cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots on a separate serving platter; set aside.

  4. In a large saucepan bring the water and salt to boiling. Pour boiling water into an electric wok or electric skillet. Heat wok or skillet over medium heat at the table.

  5. Place meat, shrimp, and fish into simmering water and cook until done. Allow 1 minute for meat or until slightly pink in center, 1 to 2 minutes for shrimp or until opaque, and 1 to 2 minutes for fish or until it flakes easily with a fork. Remove from liquid with a slotted spoon and divide among bowls. Add cabbage, mushrooms, bean sprouts, carrots, and bamboo shoots to pot. Cook for 1 to 2 minutes or until crisp-tender. Remove from liquid and divide among bowls. When all meat, shrimp, fish, and vegetables are cooked, add noodles, green onion, and ginger to pot. Cook about 3 minutes or until noodles are tender. Remove and discard ginger slices. Spoon hot liquid and noodles over meat, shrimp, fish, and vegetables in each bowl. Add spoonfuls of Soy-Ginger Topping to each bowl to taste.

Soy-Ginger Topping

  1. In a small bowl stir together soy sauce, cilantro, green onions, sesame oil, chile pepper, sugar, rice vinegar, ginger, and garlic.

  2. Cover and let stand for 1 hour before serving. Makes about 3/4 cup.


Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands well with soap and warm water.

Nutrition Facts (per serving)

270 Calories
5g Fat
29g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 270
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 1293mg 56%
Total Carbohydrate 29g 11%
Total Sugars 4g
Protein 26g
Vitamin C 18.3mg 92%
Calcium 111.1mg 9%
Iron 3.2mg 18%
Potassium 613mg 13%
Folate, total 64.5mcg
Vitamin B-12 4.5mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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