Recipe by Leandra Rouse | Photography by Sam Emmons
Hot pot is a delicious family meal served with steaming soup in the center of a table where all guests can participate in tasting the broth. It is a tradition that has been observed across Asia for thousands of years. Especially in China (known as huguo), in Japan (known as nabemono), and in Korea (known as jeongol). It’s a fun way to share a communal meal with loved ones, making it especially appropriate for the holidays.
To make sure this dish is as tasty as it is healthy, we show you how to make the broth light and the vegetables rich. The seafood and vegetable theme brings to the fore some great hot pot ingredients like Asian mushrooms, tofu skins, and daikon. However, you can swap out similar materials depending on the season and your preferences.
The key to a good hot pot is a great broth! We have a great hack to save time and taste. Add peeled shrimp and diced vegetables to your favorite pre-made vegetable stock, then add it to a packaged broth for extra vitamins, minerals and rich umami flavor.
Finally, hot pot is traditionally served in the center of the dinner table. You will need a heat source such as an electric hot pot, hotplate, or induction stovetop to keep the broth warm. (We’ve always used plug-in hotplates, but this year an electric hot pot has been added to our holiday wish list.)
Most importantly, share this dish with a group of loved ones. It’s interactive, fun, easily tailored to individual tastes, and takes a delicious departure from traditional American holiday flavors.
2 32 fl.oz (950ml) containers vegetable broth, reduced sodium or no added salt is preferred
2 teaspoons powdered dashi *optional
1 lb (450 g) chunks of white fish, such as mahi mahi, bass, tilapia
6 shrimp, peeled and deveined
1 14-ounce (400-gram) package tofu, firm, cut into cubes
6 shiitake mushrooms, sliced in half
2 enoki mushroom bundles
4 baby (400 g) bok choy or pak choi, bottoms removed
2 cups (200 g) cabbage, napa or green
2 carrots, peeled and chopped
1 cup (160 g) daikon/radish, peeled and cut into 1″ (2.5 cm) half moons
1 bunch (100 g) green onions or spring onions, ends trimmed and separated
1/2 pound (225 g) vermicelli noodles, cooked
For the Dipping Sauce:
1 tbsp white miso paste
½ tbsp roasted sesame oil
1 tbsp rice vinegar
1 ½ tbsp tahini
1 tbsp soy sauce
1 teaspoon sesame seeds, white, toasted
2 tbsp water for thin sauce
Stock: Start by boiling the shrimp shells, shiitake stems, and any other reserved vegetable stock in 1 cup (240 ml) of water. Boil for 20 minutes on medium heat. Strain the thickened mixture into a large stock pot along with the pre-made vegetable broth and ground dashi.
Hot Pot: Cut all vegetable and seafood ingredients into roughly bite-size pieces. Place plates decoratively and organize ingredients by type. Place ingredients on two or more plates to ensure guests have easy access on all sides of the table.
Dipping Sauce: Whisk the ingredients together in a bowl. Pour the prepared dipping sauce into several bowls and place around the table for guests. You might consider individual dipping sauce bowls.
Set the table: Place the heat source in the center of the table, arrange plates of ingredients and dipping sauces around the table so guests can reach them. Provide each guest with a bowl, soup spoon and chopsticks.
Hot Pot Meal: When you’re ready to serve, carefully bring out the large stock pot of broth and place it over the heat source in the center of the table. It should be kept on low flame while eating. Guests can contribute to the flavor of the broth by selecting raw ingredients, and carefully placing them in the hot pot using chopsticks or a spoon. Give the ingredients enough time to cook and soften before adding them to the bowl. Seafood usually takes 7 to 10 minutes to cook, and vegetables less than 5 minutes. Once cooked, ladle the soup from the hotpot into guest bowls, adding each additional ingredient. Guests can season individually with dipping sauce.
Eat and be merry!
Makes 15 servings.
Nutrition Facts (per serving):
Calorie 180 kcal
Total Fat 6g
saturated fat 2g
Total Sugars 3g
Added Sugars 0 g
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat any health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.