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Verna Gao's solo hotpot

• Verna Gao

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Serves 1

Easy

Prep: 10 mins

Cook: 20 mins

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Verna Gao shows us how to make an easy hotpot for one with thinly sliced meat and fresh veg, an umami-rich soup base and moreish peanut butter dipping sauce

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Want to make a hotpot for one? Content creator and recipe developer Verna Gao (aka @vernahungrybanana) shares her simple recipe for homemade hotpot. Try her recipe below, then discover more Malaysian recipes from Mandy Yin and how to cook like a local from Malaysia. Read more about Verna Gao's food travel series.

"Here’s how I make the perfect hotpot recipe for one to enjoy at home with all my favourite meats and veggies, but you can easily freestyle this according to your preference and taste buds."

Watch her recipe video below, then find more of Verna's food and travel content over on olive's Instagram where she shares her favourite foodie destinations, including the best places to try local dishes and recipes to make at home. Keep an eye out for her next video...

Solo hotpot recipe

Ingredients

SOUP BASE

• 1 tsp miso paste

• ½ tbsp gochujang

• ½ tbsp soy sauce

• ½ tbsp sesame oil

• 1 tsp mirin

• 1 tsp grated ginger

• 1 tsp garlic

  grated

• small handful of spring onions

  chopped

DIPPING SAUCE

• 1 tbsp smooth peanut butter

• 1 tbsp chilli oil

  (adjust to taste)

• ½ tbsp soy sauce

• ½ tbsp sesame oil

• 1 tsp garlic

  grated

• small handful of spring onions

  chopped

• small handful of fresh coriander

  chopped

SUGGESTED ADD-INS (CHOOSE A MIX)

• beef, pork, chicken or tofu

  thinly sliced

• shiitake, enoki or oyster mushrooms

• cabbage, pak choi or other greens

• carrot, daikon or other thinly sliced root veg

• fish balls or tofu

• cooked noodles or rice cakes

  (optional)

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Method

• step 1

  Put all the broth ingredients in a small pot. Pour in 500-600ml water and whisk until everything dissolves, adding more water if needed. Bring to a gentle simmer and cook for 5-8 mins. Taste and adjust – more soy if it needs more savoury flavour, more water if it’s too strong.

• step 2

  Make the dipping sauce by mixing the peanut butter with soy sauce and sesame oil in a bowl until smooth. Stir in the remaining ingredients. If it’s too thick, whisk in a teaspoon or two of hot broth.

• step 3

  Keep the broth gently simmering. Cook the harder vegetables first (carrot, daikon, cabbage stems), then the mushrooms and tofu. Add thinly sliced meat last as it will cook in 30-60 seconds. Finally, add the greens.

• step 4

  Lift pieces out, dip into the sauce, and continue in small batches. Top up with a little water if the broth reduces too much, and adjust seasoning as you go.

Authors

Verna Gao

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