Low Carb Traditional Chinese Hot Pot
Packed with vibrant flavors and wholesome ingredients, this Low Carb Traditional Chinese Hot Pot is a lighter twist on the classic communal dish. Featuring a fragrant base made with low-sodium chicken broth, garlic, ginger, and soy sauce, this recipe is perfect for anyone craving a healthy, interactive dining experience. Thinly sliced beef, shrimp, tofu, and an array of colorful low-carb vegetables, including zucchini noodles, baby bok choy, and cauliflower florets, cook effortlessly in the simmering pot, delivering a delightful medley of textures in every bite. Gluten-free and customizable, this dish brings the authentic spirit of Chinese hot pot to your table while prioritizing health-conscious substitutions. Serve it with spicy chili flakes and flavorful dipping sauces for a truly unforgettable meal that’s both satisfying and guilt-free! Perfect for gatherings or hearty weeknight dinners.
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Recipe Information
Ingredients
- 8 cups Chicken broth (low sodium)
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh ginger, thinly sliced
- 4 stalks Green onions, chopped
- 3 tablespoons Soy sauce (low sodium)
- 1 tablespoon Sesame oil
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon Red chili flakes (optional for spice)
- 1 pound Thinly sliced beef or lamb (hot-pot ready)
- 0.5 pound Shrimp, peeled and deveined
- 1 block Firm tofu, cubed (optional for additional protein)
- 4 heads Baby bok choy
- 6 ounces Enoki mushrooms
- 2 medium Zucchini, spiralized into noodles
- 2 cups Cauliflower florets
- 6 Radishes, thinly sliced
Instructions
In a large pot or a designated hot pot cooker, heat the chicken broth over medium-high heat.
Add minced garlic, sliced ginger, and chopped green onions to the broth. Stir them in and let the broth simmer for 5 minutes to infuse the flavors.
Stir in soy sauce, sesame oil, Chinese five-spice powder, and red chili flakes (if using). Adjust seasoning to taste.
Prepare the proteins and vegetables: Arrange the thinly sliced beef or lamb, shrimp, tofu, baby bok choy, enoki mushrooms, spiralized zucchini, cauliflower florets, and sliced radishes on a platter or individual bowls.
Bring the broth to a gentle boil. Begin cooking the ingredients in batches directly in the pot. For proteins: Cook thinly sliced beef or lamb for 30 seconds to 1 minute, shrimp for 2-3 minutes, and tofu for 2-3 minutes. For vegetables: Cook until tender but crisp, generally 2-4 minutes depending on the type.
Serve hot with individual dipping bowls of broth or optional low-carb condiments like chili oil, garlic sauce, or more sesame oil.
Nutrition Facts
Calories |
2595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 4227 mg | 184% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 41.9 g | 150% | |
| Total Sugars | 38.1 g | ||
| Protein | 235.0 g | 470% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3800 mg | 292% | |
| Iron | 36.8 mg | 204% | |
| Potassium | 8922 mg | 190% | |
*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.
