We eat soup at least 3times a week and this particular dish is a treat and will do it at least once a month.
1 package of rib eye, sliced very thin
1 package of ennoci mushrooms
1 head napa cabbage
1 package of hot pot premix (optional)
1 bunch of spinach
1 package precooked seafood
1 bunch green onions
4 cloves garlic
10 cups of drinking water
Prep. prep. prep
If you don’t have access to a Japanese store then you could improvise and get fresh seafood, shrimp, mussels, scallops. And you could make your own broth by using 6 garlic cloves, 2 tablespoons of chicken or veggie broth, bunch of green onions, don’t use salt.
Smash the garlic, cut green onion 2inches long toss that along with the broth and add it all into the pot and let it boil, once it’s boiling put half meat and half seafood and let that cook about 5 minutes until you put the veggies in.
You’ll want to cook in portions so the veggies don’t get over cooked. But that all depends on how you like your veggies cooked.
We eat this with white rice and we also eat this with a dipping sauce, yes we have a sauce for our soup 🙂
You can find my all purpose sauce recipe on my blog as well. We use this sauce with almost every Asian dish.
Happy eating! Thank you for reading