There are two things that are most important when we make steamboat at home. First of all, we need high quality delicious soup base. Secondly, it is the taste of your other food products that you would like to cook in your steamboat.
Some of the most common ingredients are also ingredients that a steamboat lover shall never skip. For examples, dou kee (tau kee), golden needle mushrooms, kale, lettuce, tau pok, cheese toufu fish cakes, eggs, meat balls, wanton, chicken hotdog, fish cakes, prawns, thick cut cod fish, and marinated ginger minced pork. Dipping sauces are a must as well!
Before we talk further about the ingredients, let’s talk about these three delicious and simple steamboat soup recipes that we have found on different websites. As a proud glutton, the writer vouches for these recipes to be utterly delicious.
*All recipes are sourced from the links placed in the name of the below recipes. Credits to these sources.
1. Mizkan Pork Bone & Soy Nabe Soup Base
Serves : 4 people
Preparation time : Approx. 20 mins
Ingredients:
| Cooking oil | 2 tbsp |
| Minced garlic | 2 tbsp |
| Pepper | According to taste |
| Mizkan Pork Bone & Soy Nabe Soup Base | 400ml |
| Water | 800 ml |
Directions:
- Heat up cooking oil and add minced garlic.
- Fried garlic till golden brown.
- Drain the minced garlic.
- Place the garlic on paper towels to soak up the excess oil.
- Add hotpot soup base and water into pot.
- Add carrots and long cabbage into pot together with 1 tbsp of garlic oil. Allow the soup to cook till it boils.
- Add 1-2 tsp of fried garlic.
- Add pepper.
- Start adding the hotpot ingredients as desired.
2. Herbal Chicken Steamboat Soup Recipe
Serves : 4 to 6 people
Prep and cooking time : About 2.5 hours
Ingredients:
| Chicken carcass | 1 |
| Pork bone | 500 grams |
| Red dates, pitted | 15 |
| Pitted dried longan | 15 pieces |
| Angelica sinensis (dang qui, 当归) | 8 pieces |
| Discorea yam (huai shan, 淮山) | 3 pieces |
| Codonopsis pinadula (dang shen, 党参) | 1 to 2 pieces |
| Solomon’s seal (yu zhu, 玉竹) | 20 grams |
| Goji berries | 1 table spoon |
| Water | 4 litres |
| Salt | According to taste |
Method:
- Rinse dried herbs with water, drain and set aside.
- Blanch pork bone for 10 mins, and chicken carcass for 5 mins. Drain and set aside.
- Bring 4 litres of water to boil. Add blanched pork bone and chicken carcass, and rinsed herbs (except goji berries).
- Bring to a boil, then cover and simmer over low heat for at least 2 hours.
- Season with salt to taste.
- Strain soup and transfer to steamboat pot.
- Add goji berries just before the steamboat starts.
3. Steamy Mala by Chef Shen Tan
Serves : 4
Prep Time : 1 hour
Ingredients:
| Chicken stock | 3 litres |
| Dried chillies | 10 pieces, cut into 3-cm pieces |
| Green cardamom | 6 pods |
| Dried bay leaf | 2 pieces |
| Wolfberry | 50 g |
| Large dates | 6 pieces |
| Whole nutmeg | 1 fruit |
| Dried longans in shell | 10 pieces |
| Cumin seeds | 1 tsp |
| Garlic | 10 cloves |
| Thai cardamom | 6 pods |
| Ginger | 50 g |
| White peppercorns | 1 tbsp |
| Sichuan peppercorns | 1 tbsp |
| Spring onion, cut into half, including the bulb | 60 g |
Method:
Boil all the ingredients in chicken stock for 1 hour.