Vegan Chinese Hot Pot

A Cozy Gathering Begins

My Favorite is  Vegan Chinese Hot Pot and I remember the first time I made Vegan Chinese Hot Pot for my friends. It was a chilly evening, and we all craved something warm and comforting. The idea of a hot pot seemed perfect for a cozy gathering. I set up the table with an array of colorful vegetables and tofu, and as I prepared the rich broth, the kitchen filled with a delicious aroma. The process of assembling the hot pot ingredients felt like a ritual, each piece adding to the symphony of flavors that awaited us.

The Perfect Broth

Making the broth was a crucial part of this hot pot experience. I boiled water with dried shiitake mushrooms and a vegetable bouillon cube, stirring in soy sauce and a touch of miso paste. The green onions added a fresh note, and as the broth simmered, it developed a depth of flavor that was both savory and satisfying. I loved how simple ingredients could come together to create something so comforting. The rich, aromatic broth was the heart of our meal, and it set the stage for the variety of vegetables and tofu to come.

A Flavorful Adventure

With everything prepared, we gathered around the hot pot, each of us armed with chopsticks and eager to dive in. We dipped napa cabbage, bok choy, and slices of lotus root into the simmering broth, watching them transform as they cooked. The tofu cubes and mushrooms added hearty texture and flavor, making each bite a delightful surprise. We had a blast experimenting with different combinations, and the dipping sauce, with its sesame paste and chili oil, brought an extra layer of flavor that elevated the entire meal.

Memories Made

As we enjoyed the hot pot together, I felt a sense of warmth and contentment. The communal aspect of the meal made it even more special—sharing stories and laughter while cooking and eating was a perfect way to spend the evening. Vegan Chinese Hot Pot turned out to be not just a meal but an experience that brought us closer. The blend of flavors and the joy of preparing and sharing it made the evening unforgettable. I knew then that this hot pot would become a favorite for many more cozy gatherings in the future.

Chef’s Notes- Vegan Chinese Hot Pot

• Ensure all vegetables, tofu, and noodles are chopped and prepped before starting. This will make the cooking process smoother and more enjoyable.
• Keep the broth at a gentle simmer rather than a rolling boil. This helps to cook the ingredients evenly without overcooking delicate vegetables.
• Different ingredients cook at different rates. Add root vegetables and tofu first, followed by quicker-cooking items like leafy greens and mushrooms. Use a ladle or chopsticks to manage ingredients easily.
• Taste the broth and adjust seasoning as needed. If it’s too salty, add a splash of water or more vegetables. If it’s too bland, a touch more soy sauce or miso can enhance the flavor.
• Prepare a variety of dipping sauces to cater to different taste preferences. Provide options with varying levels of spice and tanginess.
• You can cook the noodles and rice separately and serve them on the side. This allows everyone to customize their hot pot experience and helps prevent the noodles from getting soggy.
• If serving for a long time, keep the hot pot on a low heat to maintain warmth. A portable burner can be useful for keeping the broth hot at the table.

Vegan Chinese Hot Pot

0.0 from 0 votes

Dive into the comforting world of Vegan Chinese Hot Pot! This delightful meal is perfect for sharing with friends and family, offering a warm, communal dining experience. With a rich, customizable broth and a variety of fresh vegetables, tofu, and noodles, this hot pot is both delicious and nutritious. The dipping sauce, packed with flavors like sesame paste and chili oil, takes it to the next level. Perfect for cozy nights in or festive gatherings!

Course: Main CourseCuisine: ChineseDifficulty: Easy

Print

Servings

4

bowls

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Napa cabbage leaves

• baby bok choy

• fresh spinach

• watercress

• sliced lotus root

• diced pumpkin

• corn kernels

• shiitake mushrooms

• enoki mushrooms

• black fungus (wood ear mushrooms)

• shimeji mushrooms

• extra firm tofu cubes

• bean curd sticks (soaked)

• yuba (tofu skin)

• fried tofu puffs

• wheat noodles

• Japanese udon noodles

• vermicelli noodles

• steamed white rice

• water

• dried shiitake mushrooms

• vegetable bouillon cube

• soy sauce

• miso paste (optional)

• green onion (white and green parts separated)

• Chinese sesame paste

• soy sauce

• Chinese black vinegar or rice vinegar

• vegetarian oyster sauce

• sugar (adjust to taste)

• sesame oil

• roasted sesame seeds

• chili oil (adjust to desired heat)

• doubanjiang (fermented chili bean paste) (optional)

• minced garlic

• Chopped green onions or scallions

• Chopped fresh cilantro

• water (adjust to desired consistency)

Directions

• Wash and chop all vegetables into bite-sized pieces. Slice the lotus root and dice the pumpkin into small cubes. Cut the tofu into cubes and soak the bean curd sticks until soft.
• In a large pot, bring water to a boil. Add dried shiitake mushrooms and vegetable bouillon cube. Stir in soy sauce and miso paste if using. Add the white parts of the green onion. Let it simmer for about 20 minutes to develop flavors.
• In a mixing bowl, combine Chinese sesame paste, soy sauce, black vinegar or rice vinegar, vegetarian oyster sauce, sugar, sesame oil, roasted sesame seeds, chili oil, doubanjiang (if using), minced garlic, chopped green onions or scallions, and chopped cilantro. Adjust with water to reach desired consistency. Mix well and set aside.
• Once the broth is ready, reduce heat to a gentle simmer. Using long chopsticks or a ladle, dip vegetables and tofu into the broth to cook. Each ingredient will take different times to cook; leafy greens will cook quickly while root vegetables will take longer.
• Serve the cooked ingredients with dipping sauce on the side. Enjoy with steamed rice or noodles of your choice. The broth can be sipped as a flavorful soup at the end of the meal.

Equipment

• chef’s knife
• cutting board
• pot
• ladle
• long chopsticks
• sauce bowls

Nutrition Facts

• Calories: 250kcal
• Fat: 8g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 600mg
• Potassium: 400mg
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 5g
• Protein: 10g
• Vitamin A: 2000IU
• Vitamin C: 30mg
• Calcium: 100mg
• Iron: 3mg

FAQ-Vegan Chinese Hot Pot

Can I make the broth in advance?

Yes, you can prepare the broth a day before and store it in the refrigerator. Reheat it before adding fresh ingredients. This can also enhance the flavors as it sits.

What can I use instead of tofu?

If you’re not a fan of tofu, you can substitute it with tempeh, seitan, or even extra vegetables. Adjust the cooking time as needed for different ingredients.

How do I store leftovers?

Store leftover hot pot ingredients and broth separately in airtight containers in the refrigerator. Reheat gently, and add fresh vegetables if needed to refresh the dish.

Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and substitute wheat noodles with rice noodles or gluten-free pasta. Check labels for any hidden gluten in sauces.

How can I make the broth spicier?

Add more chili oil or doubanjiang (fermented chili bean paste) to the hotpot sauce for extra heat. Adjust the amount to your taste preference.