Whole30 Traditional Chinese Hotpot
Transform your dinner table into a vibrant, interactive experience with this Whole30 Traditional Chinese Hotpot recipe! Perfect for clean eating enthusiasts, this comforting dish combines a flavorful chicken bone broth base infused with garlic, ginger, green onions, coconut aminos, and a hint of spice from red pepper flakes. A beautifully arranged platter of fresh, Whole30-compliant ingredients—including baby bok choy, shiitake mushrooms, thinly sliced meats, zucchini noodles, and more—invites diners to cook their favorites right at the table. Ideal for group gatherings, this customizable meal ensures everyone enjoys a hearty, nutrient-packed dish while staying true to Whole30 guidelines. Garnished with fresh cilantro and a squeeze of lime, this hotpot is the ultimate fusion of delicious flavors and healthy eating.
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Recipe Information
Ingredients
- 8 cups Chicken bone broth
- 4 tablespoons Coconut aminos
- 4 cloves Garlic cloves, minced
- 2 inches Fresh ginger, sliced
- 3 stalks Green onions, chopped
- 1 teaspoon Crushed red pepper flakes
- 4 heads Baby bok choy, halved
- 2 cups Shiitake mushrooms, stems removed
- 1 pound Thinly sliced beef, pork, or chicken (Whole30-compliant)
- 1 cup Shrimp, peeled and deveined (optional)
- 2 cups Cauliflower, cut into small florets
- 2 cups Zucchini noodles
- 1 cup Carrots, thinly sliced on a bias
- 0.5 cup Fresh cilantro, chopped
- 4 pieces Lime wedges
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
In a large pot or tabletop hotpot cooker, heat the chicken bone broth over medium heat until it begins to simmer.
Stir in the coconut aminos, minced garlic, sliced ginger, chopped green onions, crushed red pepper flakes, sea salt, and black pepper. Let the broth simmer gently for 10 minutes to infuse the flavors.
While the broth is simmering, arrange the raw ingredients (baby bok choy, shiitake mushrooms, thinly sliced meat, shrimp, cauliflower florets, zucchini noodles, and carrots) on a large platter or in individual bowls for serving.
Once the broth is ready, reduce the heat to low and transfer the pot to the table if using a tabletop cooker, ensuring it remains hot.
Diners can use chopsticks or tongs to cook their preferred ingredients in the simmering broth. Thinly sliced meat will cook in about 1-2 minutes, while vegetables will take 2-3 minutes depending on size.
Adjust the seasoning of the broth throughout the meal if necessary, adding more sea salt or coconut aminos to taste.
Garnish each bowl with fresh cilantro and a squeeze of lime juice for a bright and tangy finish.
Enjoy the hotpot as a communal and interactive dining experience, honoring the Whole30 guidelines!
Nutrition Facts
Calories |
2627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 28.7 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 994 mg | 331% | |
| Sodium | 4671 mg | 203% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 58.6 g | ||
| Protein | 310.3 g | 621% | |
| Vitamin D | 22.0 mcg | 110% | |
| Calcium | 1079 mg | 83% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7531 mg | 160% | |
*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.
