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1
Place the stock, ginger, garlic and green onions in a large pot; bring to a boil.
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2
Reduce the heat, cover, and simmer for 30 minutes.
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3
Soak the noodles in warm water until softened; drain.
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4
Cut into bite-size lengths.
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5
Cut the greens into bite-size pieces.
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6
Cut the scallops into thin slices.
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7
Cut the squid into rings.
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8
Cut the tofu into cubes.
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9
Arrange the noodles, seafood, vegetables and tofu on a large platter.
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10
Cover and chill until ready to cook.
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11
Reheat the broth to simmering.
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12
Set a Mongolian hot pot or electric wok in the center of a table.
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13
Pour the broth into the pot and adjust heat to a gentle simmer.
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14
The guests use chopsticks or Chinese wire strainers to cook the seafood, vegetables and tofu slices in the boiling water and then dip into the sauce of their choice.
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15
Any remaining greens can be added at the end with the noodles to make the soup.
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16
*Note: the success of this dish depends on starting with a full-flavored stock or broth.
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17
Place garlic in a mortar.
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18
Mash with the heel of a cleaver or pestle.
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19
Add sugar and stir until it dissolves.
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20
Add water, mustard powder, oils and vinegar stirring between each addition.
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21
In a small mixing bowl combine ginger and honey and stir until combined.
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22
Add the sesame oil and soy sauce, stirring between each addition.
