Step 1: Prepare the broth by pouring 8 cups of stock into a medium saucepan and bringing to a gentle boil over medium heat.

Step 2: Add 3 slices of fresh ginger, 4 dried shiitake mushrooms, 2 star anise pods, 1 cinnamon stick, 3 Sichuan peppercorns, 2 bay leaves, 1 teaspoon salt, and 1/2 teaspoon white pepper; reduce heat to low and simmer for 15 minutes.

Step 3: While broth simmers, partially freeze 1 pound of beef sirloin for 20 minutes, then slice thinly against the grain; prepare shrimp, tofu, and chicken breast and arrange all proteins on platters.

Step 4: Wash and prep vegetables: halve baby bok choy, cut napa cabbage into pieces, slice mushrooms, bias-cut carrot, trim enoki mushrooms, cut green onions, and thinly slice daikon; arrange on platters.

Step 5: Cook glass noodles and ramen noodles separately in boiling salted water until al dente, about 3–5 minutes; drain and toss with a drizzle of sesame oil to prevent sticking.

Step 6: Set up a dipping sauce station by combining soy sauce, sesame oil, minced garlic, rice vinegar, chili oil, and white pepper in small bowls; garnish with cilantro and scallions.

Step 7: Place the hot pot vessel in the center of the table, pour in the strained or unstrained broth, and heat to a gentle simmer over medium-high heat.

Step 8: Guests add ingredients in batches starting with firm vegetables and mushrooms, then proteins and greens, cooking each item to taste (typically 10–45 seconds for vegetables and 15–30 seconds for proteins).

Step 9: Once most ingredients have been enjoyed, add noodles to the simmering broth for 1–2 minutes to warm through, then serve directly from the pot.