Vegetarian Traditional Chinese Hot Pot
Dive into the comforting and communal experience of 'Vegetarian Traditional Chinese Hot Pot,' a vibrant take on a beloved classic. Perfect for sharing with family and friends, this recipe features a rich, aromatic vegetable broth infused with garlic, ginger, and dried shiitake mushrooms, providing the perfect base for simmering an array of fresh and nutritious ingredients. From crisp baby bok choy and daikon radish to tender tofu and delicate enoki mushrooms, each bite offers a medley of flavors and textures. Guests can customize their bowls with cooked noodles, baby corn, and optional dipping sauces like sesame oil or chili oil for an extra layer of indulgence. Easy to prepare and ready in under an hour, this interactive meal turns dining into an unforgettable experience, making it a must for anyone craving authentic Chinese cuisine with a vegetarian twist. Perfect for keyword searches like "vegetarian hot pot recipe" or "traditional Chinese hot pot," this recipe is a celebration of community, flavor, and warmth.
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Recipe Information
Ingredients
- 8 cups Vegetable broth
- 4 cups Water
- 4 pieces Garlic cloves (smashed)
- 3 inches Fresh ginger (sliced)
- 4 stalks Green onions
- 6 pieces Dried shiitake mushrooms
- 3 tablespoons Soy sauce
- 14 ounces Tofu (firm, cubed)
- 4 heads Baby bok choy (halved)
- 2 cups Broccoli florets
- 2 large Carrots (sliced thinly)
- 1 medium Daikon radish (sliced)
- 7 ounces Enoki mushrooms
- 2 tablespoons Fermented tofu (optional, for dipping sauce)
- 8 ounces Rice or glass noodles (cooked)
- 1 cup Baby corn
- 1 cup Lotus root (sliced)
- 2 tablespoons Chili oil (optional, for dipping sauce)
- 1 tablespoon Sesame oil (optional, for dipping sauce)
Instructions
1. Prepare the vegetable broth base by combining vegetable broth, water, smashed garlic, sliced ginger, green onions, and dried shiitake mushrooms in a large pot or electric hot pot device.
2. Bring the broth to a boil over medium-high heat, then reduce to a simmer for 15 minutes to allow the flavors to infuse.
3. While the broth is simmering, prepare the vegetables and tofu by washing, slicing, and cutting them into bite-sized portions. Arrange the prepared ingredients on large serving platters if sharing with others.
4. Add soy sauce to the simmering broth and adjust the seasoning to taste. Optionally, remove the ginger and garlic at this stage, or leave them in for a stronger flavor.
5. Set up the hot pot at the table by placing the pot on a portable burner or electric hot pot device so everyone can cook their ingredients interactively.
6. Begin by adding firmer vegetables such as carrots, daikon radish, and lotus root to the broth to cook for a few minutes.
7. Allow diners to add their chosen ingredients gradually, cooking items like baby bok choy, broccoli, enoki mushrooms, baby corn, and tofu in the broth. They'll only take a few minutes to cook.
8. Once items are cooked, serve them directly from the pot into individual bowls. Pair with noodles for a satisfying meal.
9. Optionally, prepare a dipping sauce for added flavor using combinations of sesame oil, chili oil, soy sauce, and fermented tofu.
10. Enjoy the broth at the end of the meal, now enriched with the flavor of all the cooked ingredients!
Nutrition Facts
Calories |
2657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7475 mg | 325% | |
| Total Carbohydrate | 354.4 g | 129% | |
| Dietary Fiber | 82.1 g | 293% | |
| Total Sugars | 48.8 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 23.1 mcg | 116% | |
| Calcium | 2447 mg | 188% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 8307 mg | 177% | |
*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.
