Ingredients

Scale

Ingredients for the Savory Vegetable Broth (Serves 4-6):

12 cups (approx. 3 liters) high-quality vegetable stock (low sodium preferred)

4–5 dried shiitake mushrooms, rehydrated (reserve soaking liquid)

1 large onion, quartered

4–5 cloves garlic, smashed

2-inch piece of ginger, sliced

2–3 scallions, white and light green parts, cut into 2-inch lengths

1 large carrot, roughly chopped

1 celery stalk, roughly chopped

1 tablespoon soy sauce or tamari (for gluten-free)

1 tablespoon Shaoxing rice wine (optional, adds depth)

1 teaspoon toasted sesame oil

1 small piece of kombu (dried kelp, about 4x4 inches) – remove before boiling

Salt and white pepper to taste

Optional Broth Enhancements (Choose one or combine for different flavor profiles):

Spicy Kick: 1-2 tablespoons Gochujang (Korean chili paste) or Doubanjiang (fermented chili bean paste), 2-3 dried red chilies.

Miso Umami: 2-3 tablespoons white or yellow miso paste (stir into a ladleful of warm broth before adding to the pot to prevent curdling).

Tomato Base: 1 can (14.5 oz) diced tomatoes, undrained, or 2-3 fresh tomatoes, chopped.

Herbal Notes: 1 star anise, 1 small cinnamon stick, 2-3 slices of licorice root (glycyrrhiza).

The Bounty of the Earth: Dipping Ingredients

The beauty of hot pot lies in its variety. Aim for a wide range of colors, textures, and flavors. Wash and prep all ingredients, arranging them attractively on platters.

Leafy Greens (Choose 3-4):

Napa Cabbage: 1 small head, leaves separated and roughly chopped

Bok Choy or Shanghai Bok Choy: 4-6 small heads, halved or quartered

Spinach: 1 large bunch (approx. 250g), washed thoroughly

Tong Ho (Chrysanthemum Greens): 1 bunch, washed (adds a unique, slightly bitter flavor)

Watercress: 1 bunch, washed

Mushrooms (Choose 3-4 types, the more the merrier!):

Shiitake Mushrooms (Fresh): 200g, stemmed, sliced if large

Enoki Mushrooms: 1-2 packages (200g each), root end trimmed, separated

Oyster Mushrooms: 200g, torn into manageable pieces

King Oyster Mushrooms: 2 large, sliced into ½-inch rounds or lengthwise

Shimeji (Beech) Mushrooms: 1 package (150g), base trimmed, separated

Wood Ear Mushrooms (Dried): ½ cup, rehydrated and sliced if large

Root Vegetables & Others (Choose 3-4):

Carrots: 2 medium, peeled and thinly sliced on the diagonal

Daikon Radish: ½ medium, peeled and thinly sliced into half-moons

Lotus Root: 1 small section, peeled and thinly sliced (soak in water with a splash of vinegar to prevent browning)

Potatoes or Sweet Potatoes: 2 medium, peeled and thinly sliced (soak in water to prevent browning)

Corn on the Cob: 2 ears, cut into 1-2 inch rounds

Broccoli or Broccolini: 1 head, cut into small florets

Bell Peppers (various colors): 1-2, cored, seeded, and sliced

Plant-Based Proteins (Choose 2-3):

Firm or Extra-Firm Tofu: 1 block (400g), pressed and cut into 1-inch cubes or ½-inch slices

Fried Tofu Puffs: 200g (these soak up broth beautifully)

Yuba (Tofu Skin): Dried sheets (rehydrated) or fresh sticks/knots – about 200g

Seitan: 200g, sliced or cubed (if you enjoy a “meaty” texture)

Edamame (Frozen, shelled): 1 cup

Noodles & Dumplings (Choose 1-2):

Udon Noodles (Fresh or Frozen): 1-2 packages

Ramen Noodles (Fresh or Dried): 2-3 portions

Glass Noodles (Mung Bean Vermicelli) or Sweet Potato Noodles: 1-2 bundles, soaked according to package directions

Vegetarian Dumplings or Wontons (Frozen): 1 package (approx. 12-16 pieces)

The Perfect Accompaniment: Dipping Sauces

Dipping sauces are essential for adding personalized bursts of flavor. It’s best to offer a “sauce bar” so everyone can customize their own.

Classic Sesame-Soy Dipping Sauce (Per Person, adjust to taste):

2 tablespoons soy sauce or tamari

1 tablespoon Chinese sesame paste or tahini

1 teaspoon rice vinegar (black or white)

1 teaspoon toasted sesame oil

½ – 1 teaspoon chili oil or chili garlic sauce (optional)

½ teaspoon sugar or maple syrup (optional, to balance)

1 clove garlic, minced

1 scallion, finely chopped (green part)

1 tablespoon fresh cilantro, chopped

Other Sauce Bar Ingredients:

Hoisin sauce

Sacha sauce (Chinese BBQ sauce – check for vegetarian versions)

Peanut butter (thinned with a little hot water)

Fermented tofu (red or white, use sparingly – very potent)

Lime wedges

Minced ginger

Sesame seeds

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Instructions

1. Prepare the Broth:
* If using dried shiitake mushrooms and kombu, begin by rehydrating the mushrooms in 2 cups of hot water for at least 30 minutes. Soak the kombu in 2 cups of cold water for the same duration.
* Remove kombu from its soaking water just before it comes to a boil (boiling kombu can make broth bitter). Add this kombu water to your main stock pot.
* Remove shiitake mushrooms from their soaking liquid, gently squeeze out excess water, and slice them. Reserve the mushroom soaking liquid and strain it through a fine-mesh sieve or cheesecloth into your stock pot to catch any grit.
* In a large stockpot or Dutch oven, combine the vegetable stock, rehydrated shiitake soaking liquid (and kombu water if used), quartered onion, smashed garlic, sliced ginger, scallion pieces, chopped carrot, and celery.
* Add the sliced rehydrated shiitake mushrooms, soy sauce/tamari, Shaoxing rice wine (if using), and toasted sesame oil.
* Bring the broth to a gentle simmer. Reduce heat to low, cover, and let it simmer for at least 45 minutes to an hour to allow the flavors to meld. The longer it simmers, the more flavorful it will become.
* If adding optional enhancements like Gochujang, dried chilies, or tomatoes, add them during this simmering stage. If using miso, wait until the end and stir it in off-heat.
* After simmering, strain the broth through a fine-mesh sieve into your hot pot vessel (electric hot pot or a pot for a portable burner). Discard the solids, or reserve the cooked carrots and shiitake to add back if desired.
* Taste and adjust seasoning with salt, white pepper, or more soy sauce if needed.

2. Prepare Dipping Ingredients:
* While the broth simmers, wash, chop, and arrange all your chosen vegetables, mushrooms, tofu, and noodles on large platters. This visual presentation is part of the hot pot appeal.
* Ensure items like lotus root and potatoes are kept in water to prevent oxidation.
* Soak any dried noodles according to package instructions.

3. Set Up the Dipping Sauce Bar:
* In small bowls, place all the ingredients for the dipping sauces. Provide each guest with a small individual bowl for mixing their sauce.

4. Set the Table:
* Place the hot pot vessel (filled with the strained, simmering broth) in the center of the table on a heat-safe surface or its electric base.
* Arrange the platters of dipping ingredients around the hot pot.
* Give each person a small plate, a bowl for their cooked food, chopsticks (or forks), a ladle or small strainer for fishing out food, and their sauce bowl.
* Keep extra broth warming on the stove, as you’ll need to replenish the pot as it evaporates.

5. The Hot Pot Ritual:
* Once the broth is gently simmering at the table, guests can start adding ingredients to the pot.
* Generally, add items that take longer to cook first (e.g., root vegetables, corn, firm tofu).
* Leafy greens, delicate mushrooms (like enoki), and pre-cooked noodles cook very quickly (30 seconds to a couple of minutes). Don’t overcrowd the pot.
* Guests use their ladles or strainers to retrieve cooked items, dip them into their personalized sauce, and enjoy.
* Continue adding ingredients and replenishing the broth as needed throughout the meal.
* The experience is leisurely and interactive. Enjoy the conversation and the process!

Nutrition

Serving Size: One Normal Portion
Calories: 400-700