Vegan Traditional Chinese Hot Pot

Dive into the comforting warmth of this **Vegan Traditional Chinese Hot Pot**, a vibrant plant-based twist on a beloved communal dining tradition. This recipe creates a rich, aromatic broth infused with layers of flavor from ginger, garlic, star anise, cinnamon, and Sichuan peppercorns. The simmering pot serves as the heart of the meal, inviting everyone to cook an assortment of fresh vegetables, hearty tofu, and tender noodles to their liking. With ingredients like napa cabbage, baby bok choy, enoki mushrooms, and lotus root, this dish celebrates the beauty of wholesome, fresh produce. Perfect for cozy gatherings, this customizable vegan hot pot offers an interactive and nourishing dining experience packed with bold flavors and simple elegance. Whether you're craving spicy chili paste or a light soy-seasoned broth, this recipe is a showstopper for anyone seeking a warm and healthy communal meal.

Nutriscore Rating: 83/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 cups Vegetable broth
• 2 inches Ginger
• 6 cloves Garlic
• 4 stalks Scallions
• 8 pieces Dried shiitake mushrooms
• 2 pieces Star anise
• 1 stick Cinnamon stick
• 1 teaspoon Sichuan peppercorns
• 3 tablespoons Light soy sauce (gluten-free, if needed)
• 1 tablespoon Chili paste (optional for spice)
• 14 ounces Firm tofu
• 4 heads Baby bok choy
• 1 small head Napa cabbage
• 7 ounces Enoki mushrooms
• 4 pieces King oyster mushrooms
• 2 medium Carrots
• 1 medium Daikon radish
• 8 ounces Rice noodles or glass noodles
• 4 cups Fresh spinach
• 1 cup Frozen or fresh lotus root slices
• 2 tablespoons Sesame oil
• 2 tablespoons Chopped cilantro (optional, for garnish)

Directions

Step 1

Prepare the broth: In a large pot or hot pot base, combine 8 cups of vegetable broth, the 2-inch piece of sliced ginger, 6 smashed garlic cloves, and 4 chopped scallion stalks.

Step 2

Add dried shiitake mushrooms, 2 star anise, 1 cinnamon stick, and 1 teaspoon of Sichuan peppercorns to the pot. Bring to a boil and then simmer for 20 minutes to infuse the flavors.

Step 3

Season the broth: Add 3 tablespoons of light soy sauce and 1 tablespoon of chili paste (optional for spice) to the pot. Adjust seasonings to taste.

Step 4

Prepare the dipping ingredients: Cut the 14-ounce block of firm tofu into bite-sized cubes. Quarter the 4 baby bok choy heads. Slice the small napa cabbage into large strips. Clean and trim the enoki mushrooms and slice the king oyster mushrooms into thick pieces.

Step 5

Peel and slice the 2 carrots and 1 medium daikon radish into thin rounds. If using fresh lotus root, peel and thinly slice the lotus root.

Step 6

Cook the rice noodles or glass noodles according to the package instructions, drain, and set aside.

Step 7

Set up the hot pot: Transfer the pot of broth to a portable burner in the center of the table or use a traditional hot pot appliance.

Step 8

Arrange all dipping ingredients (tofu, vegetables, mushrooms, noodles) on platters around the pot for easy access.

Step 9

Allow guests to cook their own ingredients by placing them in the simmering broth and retrieving them once cooked. Spinach, mushrooms, and sliced vegetables cook quickly, while tofu may take longer.

Step 10

Finish with a drizzle of sesame oil and optional chopped cilantro for added aroma and garnish.

Step 11

Serve and enjoy the communal dining experience!

Nutrition Facts

Serving size	(5243.2g)

Amount per serving	% Daily Value*
Calories	2949.9

Total Fat 75.4g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 18.4g
Cholesterol 2mg	0%
Sodium 8908.8mg	0%
Total Carbohydrate 474.4g	0%
Dietary Fiber 107.4g	0%
Total Sugars 69.7g
Protein 143.4g	0%

Vitamin D 1232IU	0%
Calcium 2574.9mg	0%
Iron 42.0mg	0%
Potassium 12130.3mg	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: 21.5%

Protein: 18.2%

Carbs: 60.2%