Store-bought broth options abound but you can make your own! Try this seafood hot pot soup base recipe from Eva Chin, chef de cuisine at Kōjin in Toronto.
1 tbsp white peppercorns , crushed 2 tbsp green Sichuan peppercorn , crushed fish sauce , to taste 454 g cherrystone clams , or quahogs, or your preferred crustaceans
Instructions
Pour cold water over chicken and fish bones in a tall stockpot. Bring to a boil over high. Skim off froth that floats with a ladle as the broth heats.
Once most of the froth is skimmed off, add remaining ingredients (except fish sauce, sauerkraut and clams) to pot. Reduce heat and simmer until reduced by half, 45 min to 1 hr.
Strain through a fine-mesh sieve. Season with salt, fish sauce and more Sichuan pepper to taste. Add sauerkraut and bring back to a boil.