Udon or kishimen flat noodles (adjust to your liking)
Quickly boil your bean sprouts in already boiling water, remove with strainer toss out the water. (It will smell bad from cooking the bean sprouts)
Cut your other vegetables in easy to eat sizes.
Grate the garlic and ginger.
Put sesame oil and ingredients from Step 3 into the pot and heat.
Once you can smell the garlic and ginger add in the water and dashi soup stock, bring to a boil.
Add in the seasonings marked with * making sure they don't clump up.
Add in the ingredients that take longer to cook first, eat as they're done.
January 1st, 2012: Updated the main photo.
Add in more dashi soup stock if you start to run low while eating.
Today I decided to have udon to end the hot pot. It's also delicious if you add rice and egg to make a porridge with the last of the hot pot soup!
Story Behind this Recipe
I took my family's usual miso hot pot and changed it up to make it spicy.
I adjust the gochujang to make it more or less spicy depending on who is eating. Make sure to find what works best for you. I use gozen-miso which is usually only found locally. Each kind of miso has a different degrees of saltiness so take note when preparing.