Perfect for a cold day!

4 medium zucchini
1/2 recipe beef bone broth (
1-2 pounds ribeye (cut into 1/8-inch slices)
2 (14-ounce) packages firm tofu (drained, patted dry, sliced into 1/2-inch thick pieces)
1 head Napa cabbage (small and inner leaves only)
1 and 1/2 cups bean sprouts
2 cups shiitake mushrooms (stemmed, sliced)
2 jalapenos (tops removed, thinly sliced)
1 cup Thai basil leaves
1 cup cilantro (leaves only)
Sriracha (to serve, optional)
chili oil (to serve, optional)
ponzu (to serve, optional)

Zucchini Noodles: Set spiralizer to the noodle setting. Cut ends of zucchini to make them flat. Place zucchini in spiralizer according to package directions and rotate until zucchini has been turned into noodles. Repeat with remaining zucchini and set aside.
For Hot Pot: Add desired amount of ribeye or tofu, cabbage, bean sprouts, shiitake mushrooms, jalapenos, Thai basil leaves, and cilantro. Ladle the broth on top of customized bowls and garnish with Sriracha, chili oil or ponzu, if desired.
Tip: For a tasty twist, substitute the ribeye with rotisserie chicken pieces!