INGREDIENTS

Get ready to make some decisions. What you’ll be dunking will depend on the region, but adding heavier, denser ingredients first is usually a good idea, simply because they take longer to cook. MEATBALLS (1) Fish, chicken, pork and prawn balls add unique texture. They float to the top when they’re ready.

GREENS (2) Ong choy, lettuce, chrysanthemum greens (aka tong hao), bok choy and cabbage balance out the heavier ingredients and add flavour to the broth, as do fresh herbs.

SEAFOOD (3) Shellfish options vary from prawns to scallops, abalone, crab and oysters. Fish comes sliced, and you may see squid and cuttlefish offered in both fresh and dried forms.

MARINATED MEATS (4) Chicken, pork and beef are all common options, marinated perhaps in soy, chilli and vinegar.

TOFU (5) Firm, silken, puffed, pressed or in sticks – you’ll see it all. The tofu acts like a sponge and soaks up the broth’s goodness. NOODLES (6) You’ll want noodles – perhaps vermicelli, or thicker udon, ho fun or Korea’s japchae, sweet potato noodles. Wontons, dumplings and rice may also be on the table. Add them last.

SLICED MEATS (7) Sliced thinly so it takes mere moments to cook, meats add a depth of flavour to the broth, while offal brings texture. MUSHROOMS (8) All perfect for soaking up that essential broth. ●