Abridged Asian hot pot soup

Ingredients:

2-3 Shanghai bokchoy (quartered)
3 Deep fried tofu (cut up)
half package of Enoki mushrooms
6 Pork meatballs (quarted)
2 tbsp. Miso paste
2 cup Chicken broth
4 cup water
handful of Buckwheat noodles

Directions:

This is my abridged version of Chinese hot pot which is a dining style where you cook your own food at the table. It was a common offering at Chinese restaurants a decade ago. Not so much now. The broth near the end of the meal was always flavourful due to all the meats that were dipped in the pot. This meal is usually eaten in a large setting where people eat and chat over a span of several hours. In our family, the meal usually ends with udon noodles added to the broth as the final wafer. I didn't have udon noodles so I substituted it with Korean buckwheat noodles. I think it turned out even better because it thickened the soup. For those with a low salt diet, you may want to reduce the amount of miso paste or use low sodium miso. In fact you can substitute most of the ingredients with anything you like.

Place a pot on the stove and turn heat to medium. Add chicken broth, water and miso paste. Bring to a boil. Add meatballs. Make sure meatballs are cooked and then add everything else. Cook for 6-7 minutes until the noodles are tender. Serve in a large bowl.