HotPot Tonight, Ramen Tomorrow

Category: Cozy Cooking for One

Because I live alone and I’m a type 2 diabetic, I’ve avoided a lot of Asian cuisine over the years.  Lots of Asian-inspired recipes make huge batches for a family of 4 which I just can't eat solo. Hidden sugars are everywhere, and I simply can’t eat rice or regular noodles anymore. Thankfully, products like Immi ramen—made from pumpkin seed flour that doesn’t spike my blood sugar—and Seapoint Farms pastas (made from edamame) have made things a lot easier. My diet isn’t as horrifying as you might think… just a bit more expensive.

Lately, with all the buzz around the KPop Demon Hunters movie (which is fantastic, by the way), I’ve found myself craving the kind of food that looks so comforting on screen. So, I’m dipping my toe into Asian-inspired cooking—this time adapting it to my own needs. Thank goodness for ChatGPT—it’s been a huge help in tweaking recipes to work for me!

Every now and then, it’s nice to cook something that feels a little special—a meal that asks you to slow down, sit still, and listen to the quiet simmer of your own creation. This two-day plan turns one pot of flavorful broth into two satisfying meals: a personal hotpot night, and a comforting ramen bowl the next day.

---

🌙 Day 1 — Solo Hotpot Night

You’ll need:

• 3–4 cups low-sodium chicken broth

• 1 clove garlic, minced

• 1 tsp grated ginger (or ¼ tsp ground)

• 1 tsp soy sauce

• ½ tsp fish sauce (optional)

• ½ tsp sriracha (adjust to taste)

• Drizzle of toasted sesame oil (optional)

• 4–5 oz thinly sliced chicken breast

• 4–5 shrimp, peeled and deveined

• A handful of mushrooms (shiitake, enoki, cremini, or button)

• 2–3 baby bok choy (separate stems and greens)

• Optional: sliced carrots, tofu cubes, green onion for garnish

Instructions:

1. In your electric fondue pot, bring the broth, garlic, ginger, soy sauce, sriracha, and sesame oil to a gentle simmer.

2. Add the chicken first; cook for 3–4 minutes until it starts turning opaque.

3. Add shrimp, mushrooms, and the bok choy stems. Let everything bubble softly until fully cooked.

4. Add the bok choy leaves last so they stay bright and tender.

5. Taste the broth — adjust salt, heat, or soy sauce to your liking.

Enjoy it slowly, cooking pieces to order and soaking up the calm. When you’re done, strain out the solids (or save some veggies and chicken for tomorrow).

To store:
Let the broth cool, pour it into a glass jar or airtight container, and refrigerate overnight.

---

☀️ Day 2 — Ramen Revival

You’ll need:

• Your leftover broth (it’ll have deepened in flavor overnight)

• Half or a full pack of Immi ramen

• A handful of spinach or bok choy

• Optional: leftover chicken, shrimp, or tofu

• A crack of black pepper or drizzle of sesame oil

Instructions:

1. Bring your broth to a gentle simmer.

2. Add the ramen noodles and cook 6–8 minutes, until tender.

3. Toss in your greens and any leftover protein for the last minute or two.

4. Optional: crack an egg into the broth and gently poach it while the noodles finish.

Serve in your favorite bowl, top with green onion or chili flakes, and enjoy the kind of lunch that tastes like self-care.

---

Don’t rush either meal. This little ritual — cook, save, transform — is part of what makes home cooking feel grounding. You’re not just feeding your body; you’re creating a quiet, delicious experience.