Vegetarian Traditional Chinese Hotpot

Dive into the comforting warmth of a **Vegetarian Traditional Chinese Hotpot**, a wholesome and interactive dining experience perfect for sharing with loved ones. This plant-based take on the classic hotpot features a fragrant broth infused with aromatic ingredients like ginger, garlic, star anise, and dried shiitake mushrooms, creating a rich umami base. With vibrant additions such as bok choy, napa cabbage, enoki mushrooms, baby corn, and spinach, paired with protein-packed tofu and silky rice noodles, this dish is a celebration of fresh, nutrient-rich vegetables. Guests can customize their bowls by cooking ingredients tableside and enhancing each bite with optional dipping sauces. Ready in just 35 minutes and ideal for gatherings, this vegetarian hotpot is both a feast for the senses and a nourishing centerpiece for your table.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 10 cups Vegetable stock
• 2 inches Ginger (sliced)
• 3 pieces Garlic cloves (smashed)
• 4 stalks Green onions (cut into thirds)
• 6 pieces Dried shiitake mushrooms
• 2 pieces Star anise
• 3 tablespoons Soy sauce
• 1 teaspoon Salt
• 1 block Firm tofu (cut into cubes)
• 4 heads Bok choy
• 1 bunch Enoki mushrooms
• 1 cup Baby corn
• 4 cups Spinach
• 1 small head Napa cabbage
• 2 pieces Carrots (sliced thinly)
• 10 ounces Fresh rice or glass noodles
• 1 cup Hotpot dipping sauce (optional)

Directions

Step 1

Prepare the broth: In a large pot, combine the vegetable stock, ginger, garlic, green onions, dried shiitake mushrooms, and star anise. Bring to a boil over medium heat.

Step 2

Season the broth: Once the broth comes to a boil, lower the heat and simmer for 15 minutes to allow the flavors to infuse. Add soy sauce and salt, then taste and adjust seasoning as needed.

Step 3

Prepare the ingredients: While the broth simmers, wash and chop the vegetables. Cut the bok choy in half, trim the enoki mushrooms, separate the spinach leaves, and shred the Napa cabbage. Slice the carrots thinly into rounds for even cooking.

Step 4

Cook the tofu: Cut the firm tofu into bite-sized cubes and keep them ready for cooking.

Step 5

Prepare the noodles: If using dried noodles, cook them according to package instructions, then drain and set aside.

Step 6

Set up the table: Transfer the simmering broth into a hotpot or portable induction cooker placed on the dining table. Place all the prepared vegetables, tofu, and noodles in serving dishes around the pot.

Step 7

Enjoy the hotpot: Each guest can add their desired ingredients into the simmering broth, allowing them to cook for a few minutes until tender. Ladle the desired items and broth into individual bowls.

Step 8

Serve with dipping sauces: Provide an assortment of hotpot dipping sauces on the side for guests to customize their flavors.

Nutrition Facts

Serving size	(4856.0g)

Amount per serving	% Daily Value*
Calories	2833.4

Total Fat 86.6g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 7.4g
Cholesterol 0mg	0%
Sodium 14220.1mg	0%
Total Carbohydrate 388.8g	0%
Dietary Fiber 78.7g	0%
Total Sugars 75.4g
Protein 157.4g	0%

Vitamin D 924IU	0%
Calcium 4005.2mg	0%
Iron 40.7mg	0%
Potassium 11107.9mg	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: 26.3%

Protein: 21.2%

Carbs: 52.5%