Peel the celtuce stem with a small knife. Chop into small pieces. Peel the lotus root and cut into slices. Split napa cabbage leaves to smaller pieces. Cut off the root part of enoki mushroom. Unwrap the crab stick and take out the fish balls needed.
Cut tofu sheets into strips. Slice spam. Peel boiled quail eggs. Finely chop garlic, cilantro and green onion.
Melt the hot pot base. You can flip it over so that the fat is melting faster. After the hot pot base is all melted, add some water, about 1 cup. Continue cooking the hot pot base for 2 minutes. Use a strainer to drain the solid ingredients.
Add one cup of milk to the soup. Add another 1-2 cup of water. Drop in the wide potato noodles first because they take about 8-10 minutes to cook. If noodles were soaked, add them in later.
Add the other ingredients based on how fast they can be cooked. The ingredient that takes longer will be dropped in first such as fish balls. The vegetables take less time to cook so drop them in later.
Season the soup with soy sauce, vinegar, salt, sugar. You can adjust the seasoning to taste as well. Lastly Add 3 tsp sesame paste. Mix well.
When the ingredients are all cooked, top with minced garlic, green onion and cilantro. Serve.
