New York City Style Hot Pot

Ingredients

In this adaptation, we infuse the Taiwanese hot pot with the multicultural influences of New York City. We incorporate local ingredients such as kale, kaleidoscope carrots, and locally sourced meats and seafood. The broth is enhanced with a hint of smokiness and a touch of spice to cater to the diverse palates of New Yorkers. We alse have the original recipe for Taiwanese Hot Pot, so you can check it out.

• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon sriracha sauce 1 tablespoon sriracha sauce
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 200g (7 oz) thinly sliced beef 200g (7 oz) thinly sliced beef
• 200g (7 oz) boneless chicken thighs, sliced 200g (7 oz) boneless chicken thighs, sliced
• 200g (7 oz) shrimp, peeled and deveined 200g (7 oz) shrimp, peeled and deveined
• 200g (7 oz) firm tofu, cubed 200g (7 oz) firm tofu, cubed
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• 1 bunch kale, stems removed and leaves torn 1 bunch kale, stems removed and leaves torn
• 4 kaleidoscope carrots, thinly sliced 4 kaleidoscope carrots, thinly sliced
• 200g (7 oz) udon noodles 200g (7 oz) udon noodles
• 4 green onions, sliced 4 green onions, sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth to a simmer.
2. 2.
   Add soy sauce, sesame oil, hoisin sauce, sriracha sauce, miso paste, grated ginger, and minced garlic to the broth. Stir well to combine.
3. 3.
   Arrange the thinly sliced beef, chicken, shrimp, tofu, shiitake mushrooms, kale, kaleidoscope carrots, and udon noodles on separate plates.
4. 4.
   Place the pot of simmering broth in the center of the dining table, along with the plates of ingredients.
5. 5.
   Each diner can then add their desired ingredients to the pot of broth and cook them until tender.
6. 6.
   Once cooked, use a ladle to serve the hot pot into individual bowls.
7. 7.
   Garnish with sliced green onions and fresh cilantro leaves.
8. 8.
   Serve with lime wedges for an extra burst of flavor.

Treat your ingredients with care...

• Beef — For a tender and flavorful result, ensure the beef is thinly sliced against the grain.
• Shrimp — Be careful not to overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
• Tofu — To prevent the tofu from falling apart, use firm tofu and gently stir it into the hot pot.

Tips & Tricks

• Customize the spice level by adjusting the amount of sriracha sauce.
• Experiment with different dipping sauces such as ponzu or peanut sauce.
• Add a beaten egg to the hot pot broth for a silky texture.
• Use a hot pot strainer or ladle with holes to easily retrieve cooked ingredients from the broth.
• Don't forget to squeeze fresh lime juice over the hot pot before enjoying.

Serving advice

Serve the New York City Style Hot Pot with individual bowls, chopsticks, and soup spoons. Encourage guests to create their own unique combinations of ingredients and flavors.

Presentation advice

Present the hot pot by placing the simmering pot of broth in the center of the table, surrounded by plates of colorful ingredients. Garnish with fresh cilantro leaves for a vibrant touch.