Hot pot emoji is a playful name for a Chinese-inspired hot pot meal: a simmering broth at the table, with thinly sliced meat, vegetables, tofu, and noodles cooked in it as you eat. This practical stovetop version brings the same customizable, shared-meal feel to an ordinary pot, with ingredients added in batches so everything cooks safely and stays tender.

Ingredients

8 cups (1.9 L) low-sodium chicken or vegetable broth
2 cups (475 ml) water
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) Shaoxing wine, optional; use water for an alcohol-free substitute
1 tablespoon (15 ml) toasted sesame oil
1-inch (2.5 cm) piece fresh ginger, thinly sliced
3 garlic cloves, lightly crushed
2 scallions, cut into 2-inch (5 cm) pieces
1 teaspoon (2 g) Sichuan peppercorns, optional
8 ounces (225 g) shiitake mushrooms, stems trimmed and caps sliced
8 ounces (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
8 ounces (225 g) napa cabbage, cut into bite-size pieces
8 ounces (225 g) thinly sliced beef, intended for hot pot or sliced very thinly from a whole cut
8 ounces (225 g) raw, peeled shrimp, thawed if frozen
6 ounces (170 g) dried glass noodles or wheat noodles
1 cup (100 g) bean sprouts, rinsed
2 tablespoons (30 ml) Chinese sesame paste or tahini, for dipping sauce
2 tablespoons (30 ml) soy sauce, for dipping sauce
1 tablespoon (15 ml) rice vinegar, for dipping sauce
1 teaspoon (5 ml) chili oil, optional, for dipping sauce
2 tablespoons (30 ml) water, to thin dipping sauce as needed

Instructions

Prepare the ingredients before heating the broth. Slice the mushrooms, cabbage, and scallions; cube the tofu; and arrange the beef and shrimp on separate plates. Keep raw meat and seafood refrigerated until needed, and use separate utensils and plates for raw and cooked foods. Soak or cook the noodles according to their package directions, stopping when just tender; drain and set aside.
Make the dipping sauce by whisking sesame paste, 2 tablespoons (30 ml) soy sauce, rice vinegar, chili oil if using, and 2 tablespoons (30 ml) water in a small bowl. Add a little more water if it is too thick. Set out individual dipping bowls.
In a large, heavy pot, combine the broth, 2 cups (475 ml) water, 2 tablespoons (30 ml) soy sauce, Shaoxing wine if using, sesame oil, ginger, garlic, scallions, and Sichuan peppercorns if using. Bring to a boil over medium-high heat, then reduce to a steady simmer for 10 minutes so the broth takes on the aromatics.
Remove or strain out the ginger, garlic, scallions, and peppercorns if desired. Add the mushrooms and tofu, then simmer for 5 minutes. Transfer the pot to a stable tabletop burner set to maintain a gentle simmer. If you do not have a safe tabletop burner, keep the pot on the stove and cook each batch there instead.
Add napa cabbage and bean sprouts in small batches; cook until the cabbage is tender, about 3 to 5 minutes. Cook the beef in separate portions, swishing the thin slices through the simmering broth until cooked through. Check the thickest slices with a food thermometer: USDA FSIS sets 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. If using ground or formed beef slices, cook to 160°F (71°C). Do not rely on color alone.
Cook shrimp in the simmering broth until opaque and firm, checking the thickest piece with a food thermometer for 145°F (63°C), the USDA FSIS safe minimum for fish and seafood. Use a clean serving utensil to remove each cooked portion, and do not return cooked food to a plate that held raw meat or shrimp.
Serve the cooked noodles in bowls with broth, vegetables, tofu, and cooked meat or shrimp. Guests can add ingredients to their bowls as they finish cooking, or cook small portions in the pot and dip them in sauce. Keep the broth at a gentle simmer rather than a rolling boil; top it up with hot broth or water if it reduces too much.

Tips

Choose beef labeled for hot pot or ask a butcher for very thin slices. If slicing a whole cut at home, chill it in the freezer for about 20 to 30 minutes until firm but not frozen solid; this makes thin slicing easier. Keep raw slices cold until cooking.
For a vegetarian pot, use vegetable broth and skip meat and shrimp. Add extra tofu, mushrooms, and sliced daikon or sweet potato; cook firm vegetables until tender before serving.
Shaoxing wine and Sichuan peppercorns add traditional aromatic notes but are optional. Water can replace the wine, though the broth will taste less rounded; black pepper is not an exact substitute for the peppercorn’s citrusy, tingling flavor.
Avoid crowding the pot with every ingredient at once. Small batches keep the broth simmering and make it easier to cook each food thoroughly without overcooking delicate items.

Serving Suggestions

Set the pot in the center of the table with the dipping sauce, cooked noodles, and small bowls for each person. Offer extra soy sauce, chili oil, sliced scallions, cilantro, or toasted sesame seeds as optional garnishes. Rice is a useful side if you prefer a meal without noodles. Put raw ingredients on a separate tray from ready-to-eat foods, and provide clean chopsticks or tongs for handling raw items; use different utensils for eating.

Variations

For a richer broth, replace 2 cups (475 ml) of the broth with unsweetened soy milk, adding it after the aromatic simmer and keeping the pot below a hard boil. For a spicy version, stir 1 to 2 tablespoons (15 to 30 ml) chili bean paste into the broth before simmering. A mushroom-forward version can use vegetable broth, dried shiitake mushrooms rehydrated according to their package directions, and extra firm tofu. Add thinly sliced fish only if desired, and cook it separately in the simmering broth to 145°F (63°C).

Storage and Reheating

For best safety and quality, serve hot pot as it is cooked rather than leaving raw ingredients at the table for an extended meal. Refrigerate leftovers within 2 hours; discard food left at room temperature longer than that. Store cooked broth, vegetables, tofu, meat, seafood, and noodles in shallow, covered containers, preferably separated, for 3 to 4 days in a refrigerator at 40°F (4°C) or colder. Do not save raw meat or shrimp that has sat out with the meal.

Reheat leftovers on the stove, stirring the broth and solids, until every portion reaches 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. Bring broth to a simmer, but do not repeatedly cool and reheat the same pot. Freeze cooked leftovers in suitable airtight containers for up to 2 to 3 months for best quality; thaw in the refrigerator before reheating to 165°F (74°C).

Frequently Asked Questions

What does “hot pot emoji” mean?
It is a playful label for a hot pot meal, sometimes used because the bubbling shared pot feels like a cozy, celebratory emoji. Here it means broth cooked with vegetables, tofu, noodles, and optional meat or seafood at the table.

Can I make this without a tabletop burner?
Yes. Keep the pot on the stove over a steady simmer and cook ingredients in small batches, transferring cooked portions to serving bowls. Do not carry a full pot of boiling broth to the table.

Which broth should I use?
Low-sodium chicken broth gives a savory base, while vegetable broth works well for a meat-free meal. The broth will become more flavorful as ingredients cook, so starting with low-sodium broth helps prevent it from becoming too salty.

Can I prepare the ingredients ahead?
Yes. Cut vegetables and tofu up to a day ahead and keep them covered in the refrigerator. Keep raw beef and shrimp sealed and separate from other ingredients, and cook them soon after bringing them out for the meal.

Can I use frozen shrimp?
Yes. Thaw it in the refrigerator or in a sealed bag under cold running water, then drain and pat dry. Do not thaw seafood at room temperature, and cook it to 145°F (63°C).

How do I keep the hot pot from getting too salty?
Use low-sodium broth and avoid adding extra soy sauce to the main pot early. Taste the broth after the ingredients have cooked, then adjust with water or unsalted broth; keep stronger seasoning in the individual dipping sauce.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Hot Pot Emoji: A Cozy One-Pot Meal for Sharing