Yes, this meal requires a fondue pot. If you don't have one, it's worth the investment (about $30 to $40). The sheer theatrics of family dunking will get the kids charged for the meal. Slurp up the flavorful broth at the end, too.
Prep time: 25 minutes
Total time: About 45 minutes to an hour
1 lb soba noodles (udon or linguine can also be substituted)
1 (32-oz) box beef broth
2 thin slices unpeeled fresh ginger
2 garlic cloves, peeled and smashed
1/2 yellow onion, peeled and left in one piece
1/3 lb uncooked chicken, diced small
1/3 lb uncooked pork and beef tenderloin, thinly sliced
1/3 lb peeled raw shrimp
1 cup bean sprouts
1 cup kabocha squash, thinly sliced
1 cup bok choy
1 cup shredded cabbage
1 cup firm tofu, cubed
Cook the noodles according to package directions. Let cool to room temperature, then place in serving bowls.
Combine the broth, ginger, garlic, and onion in a fondue pot on full heat, and bring to a boil.
Cook small amounts of the remaining vegetables and the protein in the broth, then place on top of the noodles.