Vegan Classic Hot Pot Broth
Elevate your next hot pot dinner with this flavorful Vegan Classic Hot Pot Broth, a harmonious blend of rich umami and warming spices. Crafted with kombu, dried shiitake mushrooms, aromatic ginger, garlic, and a touch of soy sauce, this broth delivers a satisfying depth of flavor while remaining entirely plant-based. The addition of star anise, cinnamon, and dried red chilies infuses the broth with subtle layers of spice and warmth, making it the perfect foundation for your favorite tofu, vegetables, and noodles. Quick to prepare and deeply nourishing, this vegan hot pot broth is ideal for cozy gatherings or a comforting solo meal. Whether you're new to hot pot or a seasoned fan, this recipe is a must-try for any plant-based food lover.
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Recipe Information
Ingredients
- 8 cups water
- 3 pieces kombu (dried kelp)
- 5 pieces dried shiitake mushrooms
- 2 inches ginger
- 3 cloves garlic cloves
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 3 stalks scallions
- 2 pieces dried red chilies
- 2 pieces star anise
- 1 stick cinnamon stick
Instructions
Begin by rinsing the dried kombu and dried shiitake mushrooms under cold water to remove any surface contaminants.
In a large pot, combine the 8 cups of water, kombu pieces, and dried shiitake mushrooms. Let them soak for about 30 minutes to extract their flavors into the water.
Meanwhile, slice the ginger into thin rounds, leaving the skin on for added flavor. Peel and crush the garlic cloves lightly.
After soaking, place the pot with kombu and shiitake mushrooms on medium heat. Slowly bring to a simmer over about 10 minutes. Do not allow the water to boil to preserve the umami compounds in the kombu.
Once the water begins to simmer, remove the kombu from the pot using a slotted spoon. If left too long, kombu can add a bitter taste to the broth.
Add the sliced ginger, crushed garlic, soy sauce, rice vinegar, salt, white pepper, chopped scallions (whites only, save the greens for garnish), dried red chilies, star anise, and the cinnamon stick to the pot.
Continue to simmer the broth gently for 35 more minutes to allow the spices and aromatics to fully infuse into the broth.
After 35 minutes, remove the pot from heat. Strain the broth through a fine-mesh sieve into another pot or large bowl to remove the solids.
Taste and adjust the seasoning if necessary, considering more soy sauce or salt for depth or more rice vinegar for brightness.
Serve the hot pot broth immediately as a base, adding in your choice of tofu, vegetables, and noodles.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.9 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4474 mg | 195% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 4.5 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 827 mg | 64% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1550 mg | 33% | |
*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.
