hot pot broth,1 pound baby bok choy (about 7 heads), cut into small pieces,2 fresh enoki mushroom bunches (about 8 ounces), trimmed and cut into small bundles,1 pound daikon, peeled and cut into 1/4-inch-thick half-moons (about 3 cups),1 (14-ounces) package firm tofu, drained, halved lengthwise, and cut crosswise into 1/4-inch-thick slices,1 pound peeled and deveined tail-on raw medium shrimp,1/2 pound sea scallops, sliced crosswise,1 (1 1/2-pounds, 1 1/2-inch-thick) rib eye steak, frozen until firm and thinly sliced crosswise with a sharp chef’s knife,
hot pot dipping sauce,3 (6-ounce) packages frozen steamed dumplings (such as bibigo pork & vegetable steamed dumplings) (about 16 dumplings),2 pounds uncooked refrigerated udon noodles" data-content_ad_keys="" data-content_published_date_formatted="20191122" data-content_modified_date_formatted="20191219" data-content_source="0" data-submission_type="editorial" data-content_syndicated="all" data-content_syndicated_brand="" data-content_syndicated_url="" data-content_nlp_sentiment_label="positive" data-content_nlp_sentiment_score="0.1" data-content_nlp_sentiment_magnitude="7.1" data-content_nlp_entities="recipe|hot pot" data-content_nlp_categories="/food & drink/food/meat & seafood|/food & drink/cooking & recipes/soups & stews" data-adtaxonomy="11053">
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