Easy Microwave Hotpot Recipe

This microwave hotpot recipe is a quick, single-serve way to enjoy the cozy flavors of traditional Asian hotpot without any special equipment. Simply layer thinly sliced beef, fresh vegetables, noodles, and broth in one bowl, then microwave until everything is perfectly cooked. It's an easy, customizable meal that delivers all the comfort of a classic beef hotpot in just 6 minutes with minimal cleanup.

Prep Time5

Cook Time6

Total Time11

Course: Main Course

Cuisine: Asian

Keyword: microwave hot pot

Servings: serving

Author: Jean Choi

Ingredients

1½ oz Asian vermicelli noodles
1½ oz enoki mushrooms stem removed and separated into 1/4 inch bundles
1 head baby bok choy stem removed and cut into 1 inch pieces
4 oz thinly sliced beef ribeye or brisket (look for "shabu shabu beef" at an Asian grocery store)
1 tbsp tamari sauce or soy sauce
1 tbsp toasted sesame oil
1 tbsp mirin can sub with rice vinegar
2 tsp granulated sugar
2 garlic cloves minced
1 cup bone broth or beef broth
2 leaves Napa cabbage sliced in half lengthwise

Miso Sesame Dipping Sauce

1 tbsp toasted sesame oil
1 tbsp water
2 tsp miso paste
1 tsp tamari sauce or soy sauce
1 tsp mirin can sub with rice vinegar
1 tsp granulated sugar
1 tbsp green onion chopped - plus more for garnish
1/4 tsp sesame seeds

Instructions

In a large microwave-safe bowl, add vermicelli noodles, enoki mushrooms, bok choy, and then beef slices on top.
1½ oz Asian vermicelli noodles, 1½ oz enoki mushrooms, 1 head baby bok choy, 4 oz thinly sliced beef
Drizzle everything with tamari sauce, sesame oil, and mirin, and top with sugar and garlic.
1 tbsp tamari sauce, 1 tbsp toasted sesame oil, 1 tbsp mirin, 2 tsp granulated sugar, 2 garlic cloves
Pour in beef broth, then cover the top evenly with napa cabbage leaves.
1 cup bone broth, 2 leaves Napa cabbage
Use a large plate to cover the bowl, then microwave for 6 minutes.
While the hot pot cooks, combine ingredients for the dipping sauce in a small bowl and whisk together.
1 tbsp toasted sesame oil, 1 tbsp water, 2 tsp miso paste, 1 tsp tamari sauce, 1 tsp mirin, 1 tsp granulated sugar, 1 tbsp green onion, 1/4 tsp sesame seeds
Once done microwaving, carefully remove the bowl from the microwave (be careful, it'll be hot) and uncover. Use kitchen shears to cut up the Napa cabbage and beef into bite sized pieces. Serve immediately, dipping each bite in the sauce before enjoying.

Notes

Swap beef for pork, tofu, or a mix of both. Use different mushrooms like shiitake or cremini. Add napa cabbage, spinach, or other leafy greens. Try ramen noodles instead of vermicelli if that's what you have.
You can also adjust the broth to your taste by adding more garlic, a splash of soy sauce, or even a little chili oil for heat.
If you love the sweet spicy combo, the dipping sauce in my crispy rice paper dumplings uses a similar flavor profile and would go great with this beef hot pot recipe.
The broth becomes rich and deeply flavorful as it cooks, with garlic, sesame oil, and beef infusing into every bite.
Layer noodles and vegetables on the bottom with the beef on top to help everything cook evenly and prevent overcooking.
Use thinly sliced beef for quick cooking, or swap in pork, tofu, or a combination. Shabu shabu style meat from Asian markets works best. You can even cook it straight from frozen, just add 2 extra minutes.
Choose quick-cooking noodles like Asian vermicelli, which soften perfectly in the microwave without needing extra time.
Customize the vegetables with what you have on hand: bok choy, cabbage, and mushrooms are all great options.
For a spicy kick, drizzle chili oil into the broth after cooking to taste.
Use a glass or ceramic bowl rather than plastic. It heats more evenly and is a safer choice for microwave cooking.
Serve it with my baked dumplings for a more complete meal. They pair perfectly with the rich broth and make it feel like a full hotpot spread.

Nutrition