Rinse and drain greens. Assemble vegetables on serving platters. Soak cellophane noodles in warm water for 5 minutes. Drain and place on a serving platter. Arrange lamb on a separate platter.
Place sauces in serving bowls.
Transfer pot from stove to tabletop burner. When stocks return to a boil, invite diners to begin cooking using both broths. It's best to start with the root vegetables and tofu first since these will take longest to cook, with other vegetables and meat following. Enjoy the cooked meat and vegetables with the dipping sauces. Toward the end, add the cellophane noodles to the pot.