Slice your ingredients thinly to ensure they cook quickly and evenly in the hotpot - especially tofu and king oyster mushrooms.
Layer your bowl with beansprouts, bok choy, king oyster mushrooms, scallions and sliced tofu.
Add tsuyu / soy sauce, mirin, sesame oil, mushroom seasoning, chili crisp and water. Cover with napa cabbage leaves.
Microwave for 5 minutes. Cut the cabbage and mix into the soup.
Serve hotpot with rice and creamy dipping sauce. Enjoy!
