I love hot pot!! Or nabe as they call it in Japan. It’s the perfect healthy meal for the cold weather here in Australia. Not only is it super easy to make, it’s so hearty and filling as well and full of veggies. Also don’t forget its both low in calories and full of nutritional goodies!
Today I’ll be showing you how to make a lamb and vegetable hot pot in a chicken and tomato based soup. Of course feel free to change up what you put in the hot pot to what you like! The possibilities are endless
- Some sliced lamb roll, you can get beef too or use chopped up chicken
- Bok Choy
- Enoki Mushrooms
- a Tomato
- Some mung bean noodles
- and chicken stock
Step 1: Prepare your ingredients
Prepare your ingredients by washing all your veggies. Cut them up into pieces. I’ve cut up the lettuce. Cut off the bottom stems of the enocchi mushrooms. Wash and cut up some bok choy. Then cut up your tomatoes into quarters.
Step 2: Prepare your soup
Put your pot on the stove with your chicken stock. I used a half portion of stock and half portion of water, but you can adjust the ratio’s depending on how salty you want it. Wait till the stock boils and then add the tomatoes in. Let it simmer for about 10 minutes until the tomatoes soften.
Step 3: Create your hot pot
Now once the tomato has softened and mixed into the soup, add the rest of your ingredients in put on the lid and let it simmer for 3 more minutes. Just before you are finished, add your sliced meat on the top and let it cook for another few minutes. Thinly sliced meat will cook in the hot soup as well so you don’t need to leave it in for that long.
A super yummy and delicious meal that is so hearty and warming for the cold weather. I also eat this in summer as well since soupy hot pot is good any time of the year!
Serve it with your favourite hot pot sauce like soya sauce, sesame paste or satay sauce.
Don’t forget to eat this hot pot with a smile.
Tell me what is your favourite hot pot dipping sauce? Mine is a mixture of sesame paste chilly and soya sauce!