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Ingredients

• For the raw food buffet (choose any or all):
• 1 to 11/2 pounds well-marbled, well-trimmed boneless beef, thinly sliced on the diagonal
• 1 to 11/2 pounds sole fillets, thinly sliced on the diagonal
• 1 pound shelled large shrimp, halved lengthwise
• 1 pound large sea scallops, halved crosswise
• 1 dozen littleneck clams, scrubbed
• 2 cakes firm tofu, cut into 1-inch cubes
• For the condiment bar (choose any or all):
• 1 cup creamy peanut butter, thinned with warm water to a ketchuplike consistency
• 1 cup thinly sliced scallions
• 1 cup finely chopped canned Sichuan preserved mustard plant (labeled preserved radish or preserved vegetable)
• Soy sauce
• Red wine vinegar or rice wine vinegar
• Sa-cha jiang (Chinese barbecue sauce)
• 1 cup Asian chile paste, such as sambal olek
• For the soup:
• 2 quarts chicken broth
• Boiling water, for replenishing the broth
• 1 pound shiitake mushrooms, stemmed and caps halved
• One 7-ounce package baby spinach
• 4 to 8 ounces bean thread vermicelli, soaked in water until softened (about 30 minutes) and drained
• 1 head of napa cabbage, cut crosswise into 1-inch squares

Description

Ask Your Butcher To Thinly Slice The Beef. To Do It Yourself, Place 1 To 1 1/2 Pounds Of Flank Steak Or Bottom Round London Broil In The Freezer For An Hour, Then Slice The Meat Paper-thin On The Diagonal With A Sharp Knife.

Rachael Ray Magazine