Cold Weather Hotpot
Embrace the chilly seasons with the comforting warmth of a "Cold Weather Hotpot," a communal dish bursting with flavor and perfect for gathering around the table. This hearty recipe combines a savory miso-based broth infused with garlic and ginger, simmering with a medley of fresh ingredients including tender chicken thighs, thinly sliced beef or pork, and nutrient-packed vegetables like napa cabbage, baby bok choy, shiitake mushrooms, and daikon radish. Firm tofu and chewy udon noodles add satisfying textures, while customizable toppings like scallions, chili oil, or sesame oil take this meal to the next level. Ideal for cozy family dinners or intimate gatherings, this hotpot serves six and allows everyone to cook their favorite ingredients directly in the simmering broth for a truly interactive and flavorful experience. Easy to prepare in just 50 minutes, this one-pot delight is the ultimate recipe for cold weather comfort and culinary creativity.
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Recipe Information
Ingredients
- 8 cups Chicken broth
- 3 tablespoons Soy sauce
- 2 tablespoons Miso paste
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 pound Boneless chicken thigh, sliced
- 1 pound Thinly sliced beef or pork
- 14 ounces Firm tofu, cubed
- 1 cup Shiitake mushrooms, sliced
- 4 cups Napa cabbage, chopped
- 2 heads Baby bok choy, halved
- 1 piece Carrot, sliced thinly
- 1 cup Daikon radish, sliced thinly
- 1 cup Bean sprouts
- 2 packs Udon noodles
- 3 pieces Scallions, sliced
- 1 tablespoon Chili oil (optional)
- 1 tablespoon Sesame oil (optional)
Instructions
In a large pot or a stovetop-safe hotpot, combine the chicken broth, soy sauce, miso paste, garlic, and ginger. Heat the mixture over medium heat, stirring until the miso paste fully dissolves.
Bring the broth to a simmer and taste for seasoning. Adjust with additional soy sauce for saltiness, if necessary.
Prepare all the hotpot ingredients: Slice the chicken thighs and beef or pork thinly, cube the tofu, and chop or slice the vegetables as described in the ingredient list. Arrange them on platters for easy access at the table.
Cook the udon noodles according to package directions, drain, and rinse under cold water. Set aside.
Transfer the hotpot to the center of the table on a portable burner, or use a dedicated electric hotpot. Keep it at a strong simmer.
Invite everyone at the table to cook the ingredients in the simmering broth. Add meats, tofu, noodles, and vegetables a few pieces at a time, allowing them to cook fully before removing them with chopsticks or a slotted spoon.
Ladle the flavorful broth into bowls once it takes on the flavors of the cooked ingredients and enjoy it as a soup.
Optional: Drizzle cooked ingredients with chili oil or sesame oil for extra flavor and heat.
Nutrition Facts
Calories |
3807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.3 g | 272% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 8567 mg | 372% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 36.8 g | ||
| Protein | 313.1 g | 626% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 3497 mg | 269% | |
| Iron | 37.6 mg | 209% | |
| Potassium | 7907 mg | 168% | |
*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.
