Shrimp and Tofu Hot Pot for One

Ingredients

• raw shrimp — 200 g, peeled and deveined
• silken or soft tofu — 200 g, cut into 2 cm cubes
• napa cabbage — 150 g, chopped into large pieces
• dried glass noodles (vermicelli) — 40 g, soaked in warm water 10 minutes
• low-sodium chicken broth — 600 ml
• ginger — 3 slices
• light soy sauce — 1 tbsp
• sesame oil — 1/2 tsp
• white pepper — 1/4 tsp
• scallions — 1 stalk, chopped

Steps (beginner-friendly)

1. Soak the glass noodles in warm water for 10 minutes until bendable, then cut into shorter lengths with scissors for easier eating.
2. Pour the broth into a small pot, add ginger slices, and bring to a boil over high heat.