Using a whisk, whisk in miso paste into 1/2 cup of hot water. When the miso paste is well dissolved, add into a large pot. Add in the chicken broth, instant dashi, and the rest of the water. Bring the pot of soup to a boil. Taste for seasoning and add salt, instant dashi, or fish sauce, or miso paste as needed.
When the broth comes to a boil, add in all of the napa cabbage. Simmer on medium for another 5 minutes. After the cabbage softens, add in trumpet mushrooms and enoki mushrooms. Allow to cook on medium heat another 5 minutes until mushrooms are cooked through.
Then add in shrimp, tofu cubes, and glass noodles and simmer for another 5 minutes on medium heat.
Lastly add in the thinly sliced beef and allow to cook through for another 30 seconds. Serve immediately.
Mix together dipping sauce: soy sauce, chili crisp, sugar, and vinegar. Dip each hotpot item into the dipping sauce and enjoy.
