Low Sodium Traditional Chinese Hotpot
Experience the comforting warmth and vibrant flavors of a **Low Sodium Traditional Chinese Hotpot**, a healthier twist on the classic communal dining experience. This recipe features a delicate, slow-simmered broth infused with aromatic ginger, garlic, star anise, and cinnamon, creating a fragrant base without excess salt. Packed with fresh, nutrient-rich ingredients like baby bok choy, napa cabbage, enoki mushrooms, and spinach, alongside options for tofu, daikon radish, and thinly sliced proteins, this hotpot is a customizable feast for all dietary preferences, including vegetarian and gluten-free modifications. Perfect for a cozy gathering, it’s served directly at the table, where diners cook their selections in the bubbling, umami-rich broth. Garnished with sesame oil, cilantro, and sesame seeds, this dish transforms wholesome ingredients into an interactive, satisfying meal that’s as flavorful as it is heart-healthy.
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Ingredients
- 8 cups Low sodium chicken broth (or vegetable broth for vegetarian option)
- 4 cups Water
- 2 inches Ginger (sliced)
- 4 pieces Garlic cloves (smashed)
- 2 stalks White part of green onions (cut into 3-inch pieces)
- 5 pieces Dried shiitake mushrooms (rehydrated; reserve soaking water)
- 2 pieces Star anise
- 1 piece Cinnamon stick
- 2 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Fish sauce (optional, for non-vegetarian version)
- 14 ounces Tofu (cut into cubes or thin slices)
- 4 heads Baby bok choy (halved)
- 4 cups Napa cabbage (roughly chopped)
- 7 ounces Enoki mushrooms (trimmed)
- 8 cups Fresh spinach
- 1 cup Daikon radish (peeled and thinly sliced)
- 12 ounces Thinly sliced chicken, beef, or pork (optional)
- 1 cup Firm sweet potato or taro (peeled and sliced)
- 8 ounces Rice noodles or glass noodles (soaked as instructed)
- 1 tablespoon Sesame oil
- 0.5 cup Fresh cilantro (for garnish)
- 2 teaspoons Sesame seeds (for garnish)
Directions
Step 1
Begin by preparing the broth. In a large stockpot or hotpot base, combine the low sodium chicken or vegetable broth and water. Bring it to a gentle simmer over medium heat.
Step 2
Add the sliced ginger, smashed garlic, white part of green onions, rehydrated shiitake mushrooms (along with reserved mushroom soaking water for a natural umami boost), star anise, and cinnamon stick to the pot.
Step 3
Let the broth simmer for 15 minutes, allowing the aromatics to infuse. Skim off any impurities or foam that rise to the surface.
Step 4
Season the broth with low sodium soy sauce, rice vinegar, and optional fish sauce for a subtle depth of flavor. Taste and adjust with small amounts of water if needed.
Step 5
Transfer the hotpot base to your tabletop hotpot appliance or keep it simmering on the stovetop over low heat.
Step 6
Arrange prepared vegetables, proteins, and noodles on serving platters for easy access during cooking. Ensure that all meats are sliced thinly to cook quickly in the hotpot base.
Step 7
When ready to eat, bring the broth to a gentle boil to ensure it is hot. Diners can use chopsticks or small strainers to cook their chosen vegetables, proteins, and noodles directly in the bubbling broth.
Step 8
Finish cooked ingredients with a drizzle of sesame oil and a sprinkling of cilantro and sesame seeds before eating. Enjoy the hotpot with individual dipping sauces, if desired.
Nutrition Facts
| Serving size | (6362.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2114.3 |
| Total Fat 57.6g | 0% |
| Saturated Fat 8.9g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 289.2mg | 0% |
| Sodium 3861.4mg | 0% |
| Total Carbohydrate 218.4g | 0% |
| Dietary Fiber 49.3g | 0% |
| Total Sugars 40.5g | |
| Protein 194.4g | 0% |
| Vitamin D 121.2IU | 0% |
| Calcium 2935.4mg | 0% |
| Iron 54.3mg | 0% |
| Potassium 7417.9mg | 0% |
Source of Calories