Vegan Classic Hot Pot Broth

Warm your soul with the rich, umami-packed flavors of this Vegan Classic Hot Pot Broth, a plant-based twist on a comforting favorite. Crafted from a savory blend of kombu, dried shiitake mushrooms, and aromatic spices like ginger, garlic, star anise, and cinnamon, this broth boasts layers of depth and complexity. A splash of soy sauce and rice vinegar adds a harmonious balance of salty and tangy notes, while dried red chilies provide a gentle kick of heat. Perfect as the foundation for any hot pot feast, this versatile broth is an ideal base for tofu, vegetables, and noodles, letting you customize each bowl to your liking. Ready in under an hour, this vegan-friendly recipe is the ultimate choice for wholesome, flavor-rich gatherings or cozy weeknight meals.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 cups water
• 3 pieces kombu (dried kelp)
• 5 pieces dried shiitake mushrooms
• 2 inches ginger
• 3 cloves garlic cloves
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon salt
• 0.5 teaspoon white pepper
• 3 stalks scallions
• 2 pieces dried red chilies
• 2 pieces star anise
• 1 stick cinnamon stick

Directions

Step 1

Begin by rinsing the dried kombu and dried shiitake mushrooms under cold water to remove any surface contaminants.

Step 2

In a large pot, combine the 8 cups of water, kombu pieces, and dried shiitake mushrooms. Let them soak for about 30 minutes to extract their flavors into the water.

Step 3

Meanwhile, slice the ginger into thin rounds, leaving the skin on for added flavor. Peel and crush the garlic cloves lightly.

Step 4

After soaking, place the pot with kombu and shiitake mushrooms on medium heat. Slowly bring to a simmer over about 10 minutes. Do not allow the water to boil to preserve the umami compounds in the kombu.

Step 5

Once the water begins to simmer, remove the kombu from the pot using a slotted spoon. If left too long, kombu can add a bitter taste to the broth.

Step 6

Add the sliced ginger, crushed garlic, soy sauce, rice vinegar, salt, white pepper, chopped scallions (whites only, save the greens for garnish), dried red chilies, star anise, and the cinnamon stick to the pot.

Step 7

Continue to simmer the broth gently for 35 more minutes to allow the spices and aromatics to fully infuse into the broth.

Step 8

After 35 minutes, remove the pot from heat. Strain the broth through a fine-mesh sieve into another pot or large bowl to remove the solids.

Step 9

Taste and adjust the seasoning if necessary, considering more soy sauce or salt for depth or more rice vinegar for brightness.

Step 10

Serve the hot pot broth immediately as a base, adding in your choice of tofu, vegetables, and noodles.

Nutrition Facts

Serving size	(2189.5g)

Amount per serving	% Daily Value*
Calories	363.6

Total Fat 3.5g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 4296.8mg	0%
Total Carbohydrate 81.8g	0%
Dietary Fiber 21.5g	0%
Total Sugars 4.6g
Protein 16.7g	0%

Vitamin D 770IU	0%
Calcium 337.8mg	0%
Iron 8.5mg	0%
Potassium 1452.3mg	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: 7.4%

Protein: 15.7%

Carbs: 76.9%