Chinese Hot Pots Gluten Free and Low Carb
Dive into the comforting warmth of this **Chinese Hot Pot recipe**—a vibrant, customizable feast that’s *gluten-free* and *low-carb*, perfect for gatherings or cozy dinners. Simmered in a rich, aromatic broth infused with **chicken bone broth**, **fresh ginger**, and **Chinese five-spice powder**, this dish is a sensory delight. It’s loaded with fresh ingredients like **Napa cabbage**, **baby bok choy**, and **zucchini noodles**, along with tender slices of meats, shrimp, or plant-based options like **firm tofu**. Ready in just 35 minutes, this communal-style meal is cooked at the table, allowing everyone to tailor their bowl with their favorite flavors. Finished with a sprinkle of **fresh cilantro** and a squeeze of zesty lime, this hot pot offers a light yet satisfying experience that’s naturally gluten-free and keto-friendly. Perfect for anyone seeking a healthy, flavorful twist on traditional Chinese cuisine!
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Recipe Information
Ingredients
- 8 cups Chicken bone broth (unsalted)
- 2 tablespoons Gluten-free soy sauce or tamari
- 2 tablespoons Fresh ginger (peeled and sliced)
- 3 cloves Garlic cloves (sliced)
- 1 teaspoon Chinese five-spice powder
- 0.5 teaspoon Red chili flakes
- 3 cups Napa cabbage (chopped into bite-sized pieces)
- 2 heads Baby bok choy (halved)
- 1 cup Shiitake mushrooms (sliced)
- 1 cup Firm tofu (cubed, optional for low-carb)
- 1 pound Thinly sliced beef, pork, or chicken
- 0.5 pound Shrimp (peeled and deveined)
- 2 cups Zucchini noodles or shirataki noodles
- 0.25 cup Fresh cilantro (chopped, for garnish)
- 4 pieces Fresh lime wedges
Instructions
In a large pot, combine chicken bone broth, gluten-free soy sauce, sliced ginger, garlic, Chinese five-spice powder, and red chili flakes. Bring the mixture to a boil, then reduce to a simmer for 10 minutes to allow flavors to meld.
While the broth simmers, prepare the vegetables by washing and chopping the Napa cabbage, halving the bok choy, and slicing the mushrooms.
Arrange the meat, seafood, tofu (if using), and vegetables on separate plates for easy access when cooking at the table.
If using zucchini noodles or shirataki noodles, rinse them well and set aside.
Once the broth is ready, transfer it to a hot pot or portable stovetop at the table to keep it simmering. Ensure each guest has their own bowl and utensils for cooking ingredients in the pot.
Add ingredients to the simmering broth as desired. Thinly sliced meats and shrimp cook in about 1–2 minutes, while vegetables like cabbage, bok choy, and mushrooms take 3–5 minutes.
Serve cooked ingredients immediately in individual bowls, optionally adding zucchini noodles or shirataki noodles as a base.
Garnish with fresh cilantro and squeeze lime juice over the dish for a burst of flavor.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 210 mg | 70% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 17.0 g | 6% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 579 mg | 45% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
