Shabu Shabu - cooking recipe

Ingredients

10 cups chicken broth (either store bought or home made)
1 lb lean beef, cut bite sized
1 1/2 lbs boneless skinless chicken breasts, cut bite sized
6 chicken livers, cut in half
1/2 lb firm white fish, cut bite sized (your choice of fish)
1/2 lb mushroom
Chinese cabbage, cut up
fresh spinach, cut up
10 green onions, cut into 2-inch lengths
8 ounces chinese noodles, soaked and drained (saifun)
dipping sauce (Shabu Chili Sauce or Sesame Seed Sauce)

Preparation

Heat broth to boiling on stove; transfer to fondue or other tabletop cooking unit; keep flame high enough to continue boiling.
Let each guest cook the pieces of beef, chicken, fish, liver and mushrooms to their liking, dipping each piece into shabu sauce or sesame seed sauce before eating.
When meat is almost gone, place the spinach, Chinese cabbage and onions into broth; stir for three minutes.
Guests help themselves to the vegetables.
When the vegetables are finished, add the noodles to broth; cook for five minutes and ladle into individual bowls.