Vegetarian Classic Hot Pot Broth
Elevate your next hot pot experience with this soul-warming *Vegetarian Classic Hot Pot Broth*. Crafted with the umami-rich flavors of kombu, dried shiitake mushrooms, and soy sauce, this plant-based broth is infused with aromatic ginger, garlic, scallions, and the spiced warmth of star anise and cinnamon. Perfect as the foundation for a hearty and customizable meal, this broth is simmered to perfection, resulting in a deep, savory flavor that pairs beautifully with your favorite vegetables, tofu, or noodles. Ready in just over an hour and completely vegan, it's an ideal choice for cozy gatherings or weeknight dinners. Try this wholesome hot pot broth and discover a new family favorite! Keywords: vegetarian hot pot, kombu broth, plant-based broth, vegan soup base, homemade hot pot recipe, easy vegetarian recipes.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 8 cups water
- 1 piece kombu (dried kelp)
- 4 pieces dried shiitake mushrooms
- 2 inches fresh ginger
- 3 pieces garlic cloves
- 3 pieces scallions
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 0.5 teaspoon white pepper
- 2 pieces star anise
- 1 piece cinnamon stick
Instructions
Rinse the kombu under cold running water to remove any excess salt.
Soak the kombu in 8 cups of water for at least 30 minutes in a large pot.
Meanwhile, soak the dried shiitake mushrooms in warm water for about 20 minutes or until softened. Drain and set aside.
Peel and slice the fresh ginger into thin rounds.
Peel the garlic cloves and gently crush them with the side of a knife.
Trim and cut the scallions into 2-inch pieces.
After soaking, place the pot with kombu and water on medium heat. Bring it to a gentle simmer, avoiding boiling, and then remove the kombu.
Add shiitake mushrooms, ginger slices, garlic, scallions, soy sauce, salt, white pepper, star anise, and the cinnamon stick to the pot.
Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes, allowing the flavors to develop and mingle.
Strain the broth through a fine mesh sieve into a clean pot, discarding the solids.
Adjust seasoning to taste with additional salt or soy sauce if needed.
Use this rich vegetarian broth as a base for your hot pot, adding your choice of vegetables and proteins.
Nutrition Facts
Calories |
55 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 13.1 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.0 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 121 mg | 9% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 302 mg | 6% | |
*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.
