This Asian dish is more of a general format, as you can add any kind of broth, vegetables, seasonings, protein, etc.
The flavor gets more intense as you go along ending in the last batch which has the best flavor as the broth left over from each batch gets more and more concentrated with delicious flavors. It's a fun group event where everyone contributes to the chopping, cooking, seasoning and, of course, eating. : D
- carrot, halved length-wise and sliced 2" long
- broccoli florettes and stems, peeled and cut length-wise and sliced 2" long
- mushroom (dried shiitaki)
tofu, cut into 1/2" cubes
1. Place an electric skillet on the dining table, and fill 2/3rds with broth. Add soy sauce, hot sauce, ginger, and garlic to taste (experiment and find out what you like).
2. Turn on skillet to 375F. Add long-cooking vegetables (like carrots, broccoli stems, and dried mushrooms). Once broth comes to a boil, turn down to warm/simmer and add short-cooking time vegetables (cabbage, fresh mushrooms, tofu, and broccoli florettes) and add rice noodles.
3. Cover pot and let simmer sit for another 3-5 minutes until noodles are soft and vegetables are slightly tender, but still retaining most of their raw crispiness.
4. Spoon out noodles into bowls, then noodles, then vegetables and tofu, then spoon some broth into the bowls. Season with additional hot sauce and soy sauce if desired.
5. The last one to serve there food to their bowl makes the next batch, adding broth and long-cooking ingredients, then bringing to a boil, etc.