Low Fat Traditional Chinese Hotpot

Dive into a wholesome and flavorful journey with our Low Fat Traditional Chinese Hotpot, a healthy twist on a beloved classic. This recipe features a light yet aromatic broth infused with low-sodium chicken or vegetable stock, fresh garlic, ginger, and the warm spices of Chinese five-spice powder. Packed with nutrient-rich ingredients like baby bok choy, shiitake mushrooms, firm tofu, and daikon radish, this customizable hotpot is perfect for both vegetarians and those who enjoy thinly sliced chicken breast. Its interactive dining experience lets everyone cook their favorite ingredients tableside, creating a communal meal that’s both fun and nourishing. Whether you serve it over rice noodles or enjoy it as is, this low-fat, low-calorie hotpot is ideal for heart-healthy eating without sacrificing traditional flavors.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 8 cups Low-sodium chicken or vegetable broth
• 4 Garlic cloves, minced
• 2 inches Fresh ginger, peeled and sliced
• 4 Scallions, cut into 2-inch pieces
• 3 tablespoons Soy sauce, reduced sodium
• 1 tablespoon Rice vinegar
• 1 teaspoon Chinese five-spice powder
• 1 block Tofu, firm, cubed
• 1 Skinless chicken breast, thinly sliced (optional for non-vegetarians)
• 4 Baby bok choy, halved
• 2 cups Mushrooms (shiitake or enoki), sliced
• 2 Carrots, thinly sliced
• 1 small Daikon radish, thinly sliced
• 4 oz Rice noodles (optional)
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 0.25 teaspoon Chili oil or red pepper flakes (optional, for spice)

Directions

Step 1

In a large pot, bring the low-sodium chicken or vegetable broth to a gentle boil.

Step 2

Add the minced garlic, sliced ginger, and scallions to the pot. Let simmer for 5-7 minutes to infuse the flavors.

Step 3

Stir in the soy sauce, rice vinegar, and Chinese five-spice powder. Taste the broth and adjust seasoning if needed.

Step 4

Prepare the dipping ingredients: cube the tofu, thinly slice the chicken breast (if using), halve the baby bok choy, and slice the mushrooms, carrots, and daikon radish.

Step 5

If using rice noodles, cook them according to package instructions and set them aside.

Step 6

Arrange the tofu, vegetables, and chicken slices (if using) on a large serving platter for easy access.

Step 7

Bring the hotpot broth to the table in a portable electric hotpot or a stovetop-safe hotpot over a portable burner.

Step 8

Diners can add their choice of ingredients to the simmering broth, cook them to their preference, and enjoy with rice noodles or on their own.

Step 9

Garnish with fresh cilantro and serve with chili oil or red pepper flakes on the side for spice enthusiasts.

Nutrition Facts

Serving size	(3256.8g)

Amount per serving	% Daily Value*
Calories	840.5

Total Fat 19.0g	0%
Saturated Fat 2.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 85mg	0%
Sodium 3392.6mg	0%
Total Carbohydrate 95.9g	0%
Dietary Fiber 21.2g	0%
Total Sugars 21.9g
Protein 76.0g	0%

Vitamin D 29IU	0%
Calcium 1448.1mg	0%
Iron 12.8mg	0%
Potassium 3976.4mg	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: 19.9%

Protein: 35.4%

Carbs: 44.7%