Some tightly wound, ancient DNA thread must still exist in humankind, beckoning and weaving us together around a simmering, communal pot of soup; especially in winter. And when a tribal, family member or friend ventures forth tossing a new ingredient into this fragrant brew, it's a reminder that in these cold, frigid months, we're not alone.

According to Wikipedia, the origin of Asian Hot Pot traces its roots back over 1000 years ago to Northern China. Hot Pot may have been primitive mankind's version of prozac. Through the bitter hardship of winter, the consistent demands of an active fire would banish negative thoughts; the hot soup rekindling and nourishing spirits until early buds appeared in spring.

Most provinces in Asia seem to have some version and name for Hot Pot. In Singapore and Malasia, for example, Hot Pot is known as Steamboat.

I wish I could report that my first experience with this marvelous concoction was after a trek through the Tibetan highlands of China. My experiences with this most ancient of soups, however, have been following several on-line recipes and slurping it down at restaurants specializing in Hot Pot, such as Arirang, located in Ann Arbor on Oak Valley Road, close to the Outback Steak House off South Main. This unique restaurant was recently reviewed by Julie Halpert on AnnArbor.Com, who explored other wonderful Korean offerings you will find on their menu.

This recipe is a mosaic of favorite flavors from several versions of Hot Pot I've tried. If one were pressed to pinpoint a particular region where these particular Hot Pot ingredients would be served, it would be Korea; Korea because of the kim chee. If dining in Korea, most likely your meals would be served with this ubiquitous pickled cabbage accompaniment.

I love kim chee, but it's unctuous, pungency can be an acquired taste. Cooking the kim chee in this recipe, to my palate, gives the soup an inimitable, pleasant, spicy-sour flavor. Fresh sliced Napa cabbage is less intense and could be substituted for the kim chee in the recipe.

I've had Hot Pot with different styles of Asian noodles but I'm using the flavorful and nutritious, gluten-free soba noodles in this recipe. Udon, ramen or other Asian noodle would be excellent substitutes for the soba.

Baby bok choy, soba noodles and kim chee are available in several brands at Asian stores such as Tsai Grocery next to Ariyang and China Market on Plymouth Road. You shouldn't have trouble finding these items at other groceries, as well, though you may not find as many varieties of soba and kim chee to select from.

No time to cook? Take your pick from several varieties of Hot Pot at Arirand. One pot easily serves 2-3 hungry appetites and comes with marvelous accompaniments such as sprouts, potato, fish cakes, seaweed and, of course, kim chee. You'll be transported to Korea as your waitress ladles soup from the steel pot, simmering on your table-top propane gas stove.

Invite your tribe to warm up around your version of Hot Pot. Encourage them to bring an item, some spinach, shrimp or pork perhaps, to toss into the bubbling brew. Double or triple the recipe. Leftovers are a bonus.

Yield: 12 cups Time: 45 minutes Cost: apx. $23.50

Ingredients

2 tablespoons sesame oil, divided 1 tablespoon chopped shallot 2 tablespoons fresh ginger, cut into matchstick, julienned slices 8 cups chicken, vegetable, or beef stock 2 tablespoons-1/4 cup soy sauce 1-2 cups kim chee*, coarsely chopped 2 bunches baby bok choy, washed, cored and sliced into long, 3/4-inch-thick strips 3 1/2 ounces shiitake mushrooms, woody stems removed and sliced (2 cups) 14 ounces extra firm tofu. sliced into 1 1/2-inch x 14-inch sliced pieces 3 tablespoons chopped cilantro (optional) 6 ounces uncooked soba noodles (buckwheat noodles) 2 pounds partially frozen chicken breast 1 large bunch watercress, long stems removed and washed (3 cups) *Select hot or mild kim chee, according to your palate. I usually select mild kimchee and let individuals add chili paste or red pepper flakes according to individual taste.

Directions

1. In a large pot or wok, heat 1 tablespoon oil over medium heat. Add shallot and ginger and cook 3-4 minutes or until just tender and fragrant. 2. Put the stock, 2 tablespoons soy sauce, 1 cup kim chee, and bok choy into the pot, and bring to a boil. Reduce heat and allow the broth to simmer for 10 minutes or until bok choy is just wilted. Add mushrooms and tofu and additional soy sauce and kim chee to taste, if desired, and simmer an additional 5-10 minutes or until mushroom are tender. Stir in chopped cilantro, if using. 3. Meanwhile, while soup is simmering, bring a pot of salted water to a boil and cook soba noodles according to package instructions. In another large sauté pan, heat remaining tablespoon sesame oil to high heat. Quickly cook chicken in hot oil until just cooked. 4. Add the noodles, chicken and watercress to the soup before serving; or divide the noodles and chicken between six bowls, pour steaming soup over noodle-chicken mixture and serve, garnishing each bowl with watercress.