Low Sodium Traditional Chinese Hotpot
Savor the comforting flavors of a traditional Chinese culinary experience with this Low Sodium Traditional Chinese Hotpot, a healthier twist on a classic favorite. This recipe features a rich, aromatic broth infused with ginger, garlic, star anise, and cinnamon, made using low sodium chicken or vegetable broth for a mindful approach to salt intake. Perfect for gatherings, this customizable hotpot allows everyone to cook an array of fresh vegetables, tofu, tender meats, and noodles right at the table, creating a fun and interactive dining experience. Garnished with fragrant cilantro, sesame oil, and sesame seeds, this dish is both nutritious and full of flavor. Whether you opt for a vegetarian version or add thinly sliced meats for a heartier option, this low-sodium Chinese hotpot is an ideal choice for a wholesome, communal meal that's as satisfying as it is delicious.
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Recipe Information
Ingredients
- 8 cups Low sodium chicken broth (or vegetable broth for vegetarian option)
- 4 cups Water
- 2 inches Ginger (sliced)
- 4 pieces Garlic cloves (smashed)
- 2 stalks White part of green onions (cut into 3-inch pieces)
- 5 pieces Dried shiitake mushrooms (rehydrated; reserve soaking water)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Fish sauce (optional, for non-vegetarian version)
- 14 ounces Tofu (cut into cubes or thin slices)
- 4 heads Baby bok choy (halved)
- 4 cups Napa cabbage (roughly chopped)
- 7 ounces Enoki mushrooms (trimmed)
- 8 cups Fresh spinach
- 1 cup Daikon radish (peeled and thinly sliced)
- 12 ounces Thinly sliced chicken, beef, or pork (optional)
- 1 cup Firm sweet potato or taro (peeled and sliced)
- 8 ounces Rice noodles or glass noodles (soaked as instructed)
- 1 tablespoon Sesame oil
- 0.5 cup Fresh cilantro (for garnish)
- 2 teaspoons Sesame seeds (for garnish)
Instructions
Begin by preparing the broth. In a large stockpot or hotpot base, combine the low sodium chicken or vegetable broth and water. Bring it to a gentle simmer over medium heat.
Add the sliced ginger, smashed garlic, white part of green onions, rehydrated shiitake mushrooms (along with reserved mushroom soaking water for a natural umami boost), star anise, and cinnamon stick to the pot.
Let the broth simmer for 15 minutes, allowing the aromatics to infuse. Skim off any impurities or foam that rise to the surface.
Season the broth with low sodium soy sauce, rice vinegar, and optional fish sauce for a subtle depth of flavor. Taste and adjust with small amounts of water if needed.
Transfer the hotpot base to your tabletop hotpot appliance or keep it simmering on the stovetop over low heat.
Arrange prepared vegetables, proteins, and noodles on serving platters for easy access during cooking. Ensure that all meats are sliced thinly to cook quickly in the hotpot base.
When ready to eat, bring the broth to a gentle boil to ensure it is hot. Diners can use chopsticks or small strainers to cook their chosen vegetables, proteins, and noodles directly in the bubbling broth.
Finish cooked ingredients with a drizzle of sesame oil and a sprinkling of cilantro and sesame seeds before eating. Enjoy the hotpot with individual dipping sauces, if desired.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.6 g | 74% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 3861 mg | 168% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 40.5 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 2935 mg | 226% | |
| Iron | 54.3 mg | 302% | |
| Potassium | 7418 mg | 158% | |
*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.
