Vegetarian Traditional Chinese Hotpot
Dive into the comforting world of a **Vegetarian Traditional Chinese Hotpot**, a vibrant, customizable communal dining experience perfect for gatherings. This recipe transforms the classic hotpot into a vegetarian feast, starring a deeply flavorful broth infused with aromatic ginger, garlic, star anise, and soy sauce. Surrounding the bubbling pot are an array of fresh vegetables—bok choy, spinach, Napa cabbage, enoki mushrooms, and tender carrots—paired with firm tofu, baby corn, and delicate rice or glass noodles. Beyond its simplicity and quick preparation, this dish offers the joy of allowing guests to actively cook their favorite ingredients at the table. Serve with optional dipping sauces to elevate the flavors even further. Whether it’s a cozy dinner or a festive celebration, this hotpot promises warmth, flavor, and a touch of tradition in every bite.
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Recipe Information
Ingredients
- 10 cups Vegetable stock
- 2 inches Ginger (sliced)
- 3 pieces Garlic cloves (smashed)
- 4 stalks Green onions (cut into thirds)
- 6 pieces Dried shiitake mushrooms
- 2 pieces Star anise
- 3 tablespoons Soy sauce
- 1 teaspoon Salt
- 1 block Firm tofu (cut into cubes)
- 4 heads Bok choy
- 1 bunch Enoki mushrooms
- 1 cup Baby corn
- 4 cups Spinach
- 1 small head Napa cabbage
- 2 pieces Carrots (sliced thinly)
- 10 ounces Fresh rice or glass noodles
- 1 cup Hotpot dipping sauce (optional)
Instructions
Prepare the broth: In a large pot, combine the vegetable stock, ginger, garlic, green onions, dried shiitake mushrooms, and star anise. Bring to a boil over medium heat.
Season the broth: Once the broth comes to a boil, lower the heat and simmer for 15 minutes to allow the flavors to infuse. Add soy sauce and salt, then taste and adjust seasoning as needed.
Prepare the ingredients: While the broth simmers, wash and chop the vegetables. Cut the bok choy in half, trim the enoki mushrooms, separate the spinach leaves, and shred the Napa cabbage. Slice the carrots thinly into rounds for even cooking.
Cook the tofu: Cut the firm tofu into bite-sized cubes and keep them ready for cooking.
Prepare the noodles: If using dried noodles, cook them according to package instructions, then drain and set aside.
Set up the table: Transfer the simmering broth into a hotpot or portable induction cooker placed on the dining table. Place all the prepared vegetables, tofu, and noodles in serving dishes around the pot.
Enjoy the hotpot: Each guest can add their desired ingredients into the simmering broth, allowing them to cook for a few minutes until tender. Ladle the desired items and broth into individual bowls.
Serve with dipping sauces: Provide an assortment of hotpot dipping sauces on the side for guests to customize their flavors.
Nutrition Facts
Calories |
2870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14558 mg | 633% | |
| Total Carbohydrate | 399.8 g | 145% | |
| Dietary Fiber | 89.2 g | 319% | |
| Total Sugars | 92.5 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 4796 mg | 369% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 13188 mg | 281% | |
*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.
