Vegan Traditional Chinese Hot Pot
Immerse yourself in the comforting flavors of a *Vegan Traditional Chinese Hot Pot*, a plant-based twist on a beloved communal dining tradition. This recipe features a rich and fragrant broth infused with warming aromatics like ginger, garlic, and star anise, accented with light soy sauce and optional chili paste for a customizable heat level. Surround the pot with an array of fresh and vibrant ingredients—crisp baby bok choy, napa cabbage, enoki mushrooms, tender tofu, and chewy rice noodles—offering a feast of textures and colors. Ideal for a cozy gathering, this vegan hot pot invites everyone to cook their own selections in the simmering broth, creating a personalized and interactive dining experience. Perfectly spiced and brimming with hearty vegetables, this dish showcases the essence of traditional Chinese cuisine, all while being vegan-friendly and completely satisfying.
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Recipe Information
Ingredients
- 8 cups Vegetable broth
- 2 inches Ginger
- 6 cloves Garlic
- 4 stalks Scallions
- 8 pieces Dried shiitake mushrooms
- 2 pieces Star anise
- 1 stick Cinnamon stick
- 1 teaspoon Sichuan peppercorns
- 3 tablespoons Light soy sauce (gluten-free, if needed)
- 1 tablespoon Chili paste (optional for spice)
- 14 ounces Firm tofu
- 4 heads Baby bok choy
- 1 small head Napa cabbage
- 7 ounces Enoki mushrooms
- 4 pieces King oyster mushrooms
- 2 medium Carrots
- 1 medium Daikon radish
- 8 ounces Rice noodles or glass noodles
- 4 cups Fresh spinach
- 1 cup Frozen or fresh lotus root slices
- 2 tablespoons Sesame oil
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
Prepare the broth: In a large pot or hot pot base, combine 8 cups of vegetable broth, the 2-inch piece of sliced ginger, 6 smashed garlic cloves, and 4 chopped scallion stalks.
Add dried shiitake mushrooms, 2 star anise, 1 cinnamon stick, and 1 teaspoon of Sichuan peppercorns to the pot. Bring to a boil and then simmer for 20 minutes to infuse the flavors.
Season the broth: Add 3 tablespoons of light soy sauce and 1 tablespoon of chili paste (optional for spice) to the pot. Adjust seasonings to taste.
Prepare the dipping ingredients: Cut the 14-ounce block of firm tofu into bite-sized cubes. Quarter the 4 baby bok choy heads. Slice the small napa cabbage into large strips. Clean and trim the enoki mushrooms and slice the king oyster mushrooms into thick pieces.
Peel and slice the 2 carrots and 1 medium daikon radish into thin rounds. If using fresh lotus root, peel and thinly slice the lotus root.
Cook the rice noodles or glass noodles according to the package instructions, drain, and set aside.
Set up the hot pot: Transfer the pot of broth to a portable burner in the center of the table or use a traditional hot pot appliance.
Arrange all dipping ingredients (tofu, vegetables, mushrooms, noodles) on platters around the pot for easy access.
Allow guests to cook their own ingredients by placing them in the simmering broth and retrieving them once cooked. Spinach, mushrooms, and sliced vegetables cook quickly, while tofu may take longer.
Finish with a drizzle of sesame oil and optional chopped cilantro for added aroma and garnish.
Serve and enjoy the communal dining experience!
Nutrition Facts
Calories |
2950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 18.4 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 8909 mg | 387% | |
| Total Carbohydrate | 474.4 g | 173% | |
| Dietary Fiber | 107.4 g | 384% | |
| Total Sugars | 69.7 g | ||
| Protein | 143.4 g | 287% | |
| Vitamin D | 30.8 mcg | 154% | |
| Calcium | 2575 mg | 198% | |
| Iron | 42.0 mg | 233% | |
| Potassium | 12130 mg | 258% | |
*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.
