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Mongolian hot pot with a rich lamb broth is a warming, communal family experience. A high protein, fresh meal with customizable vegetables and dipping sauces.
In a large pot over medium-high heat, combine chicken broth, smashed garlic, sliced ginger, soy sauce, shaoxing wine, white pepper, and salt. Bring to a boil, then reduce heat to a gentle simmer for 30 minutes to develop rich, aromatic flavors.
Thinly slice lamb shoulder and arrange neatly on a chilled platter. Prep all other ingredients: chop napa cabbage, slice shiitake mushrooms, halve baby bok choy, cube tofu, cook and rinse udon noodles, and slice scallions.
Once broth is deeply flavored, skim off any foam or impurities to clarify the soup. Adjust seasoning with salt as needed for balance.
Transfer broth to a portable hot pot or fondue pot set over a portable burner at the table. Keep broth at a steady gentle simmer throughout the meal.
Each diner adds lamb, vegetables, tofu, or noodles to the simmering broth, cooking individual portions for 1–3 minutes depending on the ingredient and preference. Provide sauces and scallions for dipping. Replenish the broth with hot water if it reduces too much.
