Vegan Traditional Chinese Hotpot
Dive into the warmth and communal spirit of this Vegan Traditional Chinese Hotpot, a plant-based twist on an iconic culinary experience. This recipe combines a rich, umami-packed vegetable broth infused with dried shiitake mushrooms, kombu, ginger, garlic, and soy sauce, creating the perfect foundation for a cozy, interactive meal. Packed with vibrant veggies like baby bok choy, napa cabbage, lotus root, and daikon radish, along with tender tofu cubes, glass noodles, and optional plant-based meat, this hotpot offers a feast for vegans and vegetarians alike. Guests can cook their favorite ingredients right at the table, customizing flavors with an assortment of dipping sauces such as sesame sauce and chili oil. Ready in just under an hour, this recipe makes six hearty servings and turns dinner into an unforgettable social affair filled with bold, authentic flavors. Perfect for family gatherings or hosting vegan-friendly celebrations, this hotpot is a must-try!
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Recipe Information
Ingredients
- 8 cups Vegetable broth
- 6 pieces Dried shiitake mushrooms
- 1 4-inch piece Kombu (dried kelp)
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 1 2-inch piece, sliced Ginger
- 4 cloves, smashed Garlic
- 2 stalks, chopped Green onions
- 16 ounces, cubed Firm tofu
- 4 heads, halved Baby bok choy
- 1 small head, chopped Napa cabbage
- 6 ounces Enoki mushrooms
- 1 small root, peeled and sliced thinly Lotus root
- 2 medium, sliced into rounds Carrots
- 1 medium, peeled and sliced into rounds Daikon radish
- 6 ounces Glass noodles
- 8 ounces Plant-based meat or seitan (optional)
- 1 variety of options, for serving Hotpot dipping sauces (e.g., sesame sauce, chili oil)
Instructions
1. Begin by preparing the hotpot broth. In a large pot, combine the vegetable broth, dried shiitake mushrooms, kombu, ginger slices, garlic cloves, and soy sauce. Bring the mixture to a simmer over medium heat and let it cook for 20 minutes to extract the flavors.
2. While the broth simmers, prepare the vegetables and other ingredients. Halve the baby bok choy, slice the napa cabbage, peel and thinly slice the lotus root, carrots, and daikon radish. Trim the enoki mushrooms and soak the glass noodles in a bowl of warm water for 10 minutes. Cube the firm tofu and set all ingredients aside.
3. Taste and adjust the broth seasoning as needed by adding more soy sauce or a pinch of salt. Remove the kombu and whole shiitake mushrooms to avoid the broth becoming too strong; you may slice the mushrooms and return them to the hotpot if desired.
4. Transfer the prepared broth into a portable stovetop hotpot or keep it on the stovetop over low heat. Arrange the prepared vegetables, tofu, plant-based meat, and glass noodles on serving platters around the hotpot for guests to cook as they eat.
5. Provide a variety of hotpot dipping sauces for guests to customize their flavors. Popular vegan options include sesame sauce, chili oil, and soy-based sauces.
6. Allow guests to use chopsticks or small ladles to add raw ingredients to the simmering broth, cooking them to their preferred doneness. This creates a communal, interactive dining experience.
7. Once the ingredients are cooked, enjoy them dipped in the flavorful sauces. You can serve hotpot alongside cooked rice for a complete meal.
Nutrition Facts
Calories |
3023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 14.1 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 8623 mg | 375% | |
| Total Carbohydrate | 448.8 g | 163% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 59.7 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 1989 mg | 153% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 8959 mg | 191% | |
*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.
