Vegan Traditional Chinese Hotpot

Dive into the comforting, communal joy of Vegan Traditional Chinese Hotpot, a plant-based twist on a beloved classic. This interactive recipe features a robust broth infused with the umami-rich flavors of shiitake mushrooms, kombu, garlic, and ginger, balanced with a touch of soy sauce and sesame oil. Surrounding the simmering pot are vibrant platters of fresh ingredients like baby bok choy, napa cabbage, enoki mushrooms, lotus root, daikon, and glass noodles, plus hearty additions like tofu and optional plant-based meat. Perfect for cold nights or festive gatherings, this hotpot is both a meal and an experience, inviting guests to cook their own selections at the table. Pair with an assortment of vegan dipping sauces like sesame, chili oil, or soy-based blends for customized flavors. Healthy, hearty, and interactive, this recipe is a celebration of togetherness and plant-based goodness.

Nutriscore Rating: 83/100

Prep Time:25 mins

Cook Time:25 mins

Total Time:50 mins

Servings: 6

Ingredients

• 8 cups Vegetable broth
• 6 pieces Dried shiitake mushrooms
• 1 4-inch piece Kombu (dried kelp)
• 3 tablespoons Soy sauce
• 1 tablespoon Sesame oil
• 1 2-inch piece, sliced Ginger
• 4 cloves, smashed Garlic
• 2 stalks, chopped Green onions
• 16 ounces, cubed Firm tofu
• 4 heads, halved Baby bok choy
• 1 small head, chopped Napa cabbage
• 6 ounces Enoki mushrooms
• 1 small root, peeled and sliced thinly Lotus root
• 2 medium, sliced into rounds Carrots
• 1 medium, peeled and sliced into rounds Daikon radish
• 6 ounces Glass noodles
• 8 ounces Plant-based meat or seitan (optional)
• 1 variety of options, for serving Hotpot dipping sauces (e.g., sesame sauce, chili oil)

Directions

Step 1

1. Begin by preparing the hotpot broth. In a large pot, combine the vegetable broth, dried shiitake mushrooms, kombu, ginger slices, garlic cloves, and soy sauce. Bring the mixture to a simmer over medium heat and let it cook for 20 minutes to extract the flavors.

Step 2

2. While the broth simmers, prepare the vegetables and other ingredients. Halve the baby bok choy, slice the napa cabbage, peel and thinly slice the lotus root, carrots, and daikon radish. Trim the enoki mushrooms and soak the glass noodles in a bowl of warm water for 10 minutes. Cube the firm tofu and set all ingredients aside.

Step 3

3. Taste and adjust the broth seasoning as needed by adding more soy sauce or a pinch of salt. Remove the kombu and whole shiitake mushrooms to avoid the broth becoming too strong; you may slice the mushrooms and return them to the hotpot if desired.

Step 4

4. Transfer the prepared broth into a portable stovetop hotpot or keep it on the stovetop over low heat. Arrange the prepared vegetables, tofu, plant-based meat, and glass noodles on serving platters around the hotpot for guests to cook as they eat.

Step 5

5. Provide a variety of hotpot dipping sauces for guests to customize their flavors. Popular vegan options include sesame sauce, chili oil, and soy-based sauces.

Step 6

6. Allow guests to use chopsticks or small ladles to add raw ingredients to the simmering broth, cooking them to their preferred doneness. This creates a communal, interactive dining experience.

Step 7

7. Once the ingredients are cooked, enjoy them dipped in the flavorful sauces. You can serve hotpot alongside cooked rice for a complete meal.

Nutrition Facts

Serving size	(4402.6g)

Amount per serving	% Daily Value*
Calories	3022.8

Total Fat 79.9g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 14.1g
Cholesterol 6mg	0%
Sodium 8622.7mg	0%
Total Carbohydrate 448.8g	0%
Dietary Fiber 77.5g	0%
Total Sugars 59.7g
Protein 167.9g	0%

Vitamin D 924IU	0%
Calcium 1989.3mg	0%
Iron 35.1mg	0%
Potassium 8958.7mg	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: 22.6%

Protein: 21.1%

Carbs: 56.3%