Servings: 4 servings
Calories: 298kcal
Ingredients
- 500 g lamb shoulder very thinly sliced
- 6 cups chicken broth
- 1 thumb fresh ginger sliced
- 4 cloves garlic smashed
- 2 star anise
- 1 head napa cabbage cut into pieces
- 200 g mixed mushrooms
- 1 package shirataki noodles rinsed and drained
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- Chili oil and scallions for serving
Instructions
- In a large pot, bring the chicken broth to a simmer with ginger, garlic, and star anise. Simmer 10 minutes to infuse, then strain if desired.
- Season the broth with soy sauce and sesame oil.
- Add the napa cabbage and mushrooms, simmer 5 minutes until just tender.
- Add the shirataki noodles and simmer 2 minutes more.
- Keep the pot at a gentle simmer at the table. Cook the thin lamb slices in batches directly in the broth for 30-60 seconds each, until just done.
- Serve with chili oil and scallions for dipping and garnishing.
Notes
Chef's Tip: Slice the lamb as thin as possible (freezing it for 20 minutes first makes this much easier) so it cooks in seconds at the table. Keto Swaps: shirataki noodles replace the traditional glass noodles, keeping the hot pot experience with almost no carbs.
Nutrition
Calories: 298kcal | Protein: 26g | Fat: 18g | Fiber: 2g
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About This Dish
Hot pot is meant to be communal — a simmering pot at the center of the table, paper-thin lamb cooked in seconds, everyone serving themselves as they go.
Shirataki noodles take the place of the traditional glass noodles here, keeping the experience intact with almost no carbs.