Low Carb Traditional Chinese Hot Pot

Dive into the comforting flavors of this Low Carb Traditional Chinese Hot Pot, a healthier twist on the classic communal dining experience. This recipe features a nourishing low-sodium chicken broth infused with aromatic garlic, ginger, and Chinese five-spice for an authentic taste without the carb overload. Perfect for keto and low-carb lifestyles, the recipe swaps traditional noodles for spiralized zucchini and pairs them with fresh, vibrant vegetables like baby bok choy, cauliflower florets, and enoki mushrooms. Proteins like thinly sliced beef, shrimp, and optional firm tofu simmer to tender perfection in a flavorful pot that's as interactive as it is satisfying. Simple to prepare in under 40 minutes, this crowd-pleasing meal is equally ideal for weeknight dinners or festive gatherings. Served with dipping sauces or straight from the pot, this hot pot is a customizable, wholesome take on an iconic dish.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 cups Chicken broth (low sodium)
• 4 cloves Garlic cloves, minced
• 2 tablespoons Fresh ginger, thinly sliced
• 4 stalks Green onions, chopped
• 3 tablespoons Soy sauce (low sodium)
• 1 tablespoon Sesame oil
• 1 teaspoon Chinese five-spice powder
• 1 teaspoon Red chili flakes (optional for spice)
• 1 pound Thinly sliced beef or lamb (hot-pot ready)
• 0.5 pound Shrimp, peeled and deveined
• 1 block Firm tofu, cubed (optional for additional protein)
• 4 heads Baby bok choy
• 6 ounces Enoki mushrooms
• 2 medium Zucchini, spiralized into noodles
• 2 cups Cauliflower florets
• 6 Radishes, thinly sliced

Directions

Step 1

In a large pot or a designated hot pot cooker, heat the chicken broth over medium-high heat.

Step 2

Add minced garlic, sliced ginger, and chopped green onions to the broth. Stir them in and let the broth simmer for 5 minutes to infuse the flavors.

Step 3

Stir in soy sauce, sesame oil, Chinese five-spice powder, and red chili flakes (if using). Adjust seasoning to taste.

Step 4

Prepare the proteins and vegetables: Arrange the thinly sliced beef or lamb, shrimp, tofu, baby bok choy, enoki mushrooms, spiralized zucchini, cauliflower florets, and sliced radishes on a platter or individual bowls.

Step 5

Bring the broth to a gentle boil. Begin cooking the ingredients in batches directly in the pot. For proteins: Cook thinly sliced beef or lamb for 30 seconds to 1 minute, shrimp for 2-3 minutes, and tofu for 2-3 minutes. For vegetables: Cook until tender but crisp, generally 2-4 minutes depending on the type.

Step 6

Serve hot with individual dipping bowls of broth or optional low-carb condiments like chili oil, garlic sauce, or more sesame oil.

Nutrition Facts

Serving size	(5148.3g)

Amount per serving	% Daily Value*
Calories	2595.3

Total Fat 143.2g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 760.4mg	0%
Sodium 4227.4mg	0%
Total Carbohydrate 116.6g	0%
Dietary Fiber 41.9g	0%
Total Sugars 38.1g
Protein 235.0g	0%

Vitamin D 0IU	0%
Calcium 3799.9mg	0%
Iron 36.8mg	0%
Potassium 8921.6mg	0%

*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.

Source of Calories

Fat: 47.8%

Protein: 34.9%

Carbs: 17.3%