- In a pot or deep skillet, bring water and broth to a boil and let simmer on medium-low heat.
- Roughly chop green onions and ginger, crush garlic cloves, and slice mushrooms. Add all to broth. For dried mushrooms, rehydrate by following the package instructions before adding to broth.
- Add crushed chili pepper, MSG, oyster sauce, and sesame oil to broth.
- Simmer on medium-low for 20 minutes, then remove aromatics using a fondue strainer. Save mushrooms for later.
- Cut vegetables into bite-sized pieces.
- Transfer broth to a fondue pot (optional). Place pot in the centre of the table on an electric or gas hot plate.
- Mix dip ingredients together.
- Arrange vegetables, tofu, meat, and udon noodles on the table. Dip food into broth until it’s cooked, then remove using a fondue strainer or chopsticks. Enjoy every bite with your dip!
CHEF’S SECRET
The broth will transform your meal! At the end of the meal, add noodles to the remaining broth for an extra bonus!