dinner · dairy-free
Taiwanese hot pot at home
A tabletop pot of savory broth for cooking thin meats, seafood, tofu and vegetables, with sha cha dipping sauce.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg, wheat, soy, fish and crustacean shellfish.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer stock with soy, ginger and scallions in a pot on a tabletop burner.
-
2
Mix sha cha, soy, yolk, garlic and herbs into individual dipping sauces.
-
3
Add vegetables, tofu and fish balls to the pot first; cook meats and shrimp a few seconds at a time as you eat, until pork is no longer pink and shrimp are opaque.
-
4
Finish with noodles in the rich broth.
