{"id":59613,"date":"2015-03-30T04:00:18","date_gmt":"2015-03-30T03:00:18","guid":{"rendered":"https:\/\/ellerepublic.de\/klassische-asiatische-suppe-mit-udon-nudeln-und-pak-choi\/"},"modified":"2026-03-24T09:34:37","modified_gmt":"2026-03-24T08:34:37","slug":"spicy-asian-hotpot","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/spicy-asian-hotpot\/","title":{"rendered":"Spicy Asian Hotpot with Udon Noodles"},"content":{"rendered":"\n

This is one of my all time favorite one-pot-meals and definitely a go-to dish when there’s a time crunch. It’s something you can get on the table in less than half a hour, likely 20 minutes. Not only is it fast and easy, it’s incredibly delicious. The broth has a spicy, slightly sweet, salty flavor with nuances resembling teriyaki sauce. Okay, let’s just say it’s addictingly delicious. And that my friends, is why variations of this hotpot have been in my repertoire for over a decade and it’s still<\/em> something I enjoy eating today.<\/p>\n\n\n

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Kids actually like it too, though — IMPORTANT here — sans the chile-garlic sauce. That would likely kill their sensitive palates — it’s way too spicy for them. I, on the other hand, love this spicy Southeast Asian condiment. In it’s simplest form it’s just a mix of chile peppers and salt. A more complex sambal may contain ingredients such as onion, lime juice, lemongrass, a bit of sugar, garlic, oil and\/or vinegar. All good. There are many varieties but the one we come across the most is “Sambal Oelek” (“Oelek” referring to the mortar and pestle used to create sambal in Indonesian kitchens). If you love spicy, pick some up, you’ll love it!<\/p>\n\n\n\n

PS) Don’t let sunny spring weather shy you away from trying this. It’s great any time of the year!<\/p>\n\n\n\n

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Spicy Asian Hotpot<\/h2>
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