Recipe by Leandra Rouse Photography by Sam Emmons

Hot pot is a delicious family meal served with a steaming soup in the center of a table, where all guests can partake in the taste of the broth. This is a tradition that has been seen throughout Asia for thousands of years. most notably in China (known as huǒguō), Japan (known as nabemono), and Korea (known as jeongol). It’s a fun way to share a communal meal with loved ones, making it especially perfect for the holidays.

To make sure this dish is delicious and healthy, we’ll show you how to make the broth light and rich in vegetables. The seafood and vegetable theme brings out the best hot pot ingredients like Asian mushrooms, tofu skins and daikon. Although, you can swap in similar ingredients based on the season and your preference

The key to a good hot pot is a great broth! We have a great hack to save time and add flavor. Add shrimp and vegetable stock to your favorite pre-made vegetable stock then add it to the packaged broth to add extra vitamins, minerals and rich umami flavor.

Finally, hot pot is traditionally served in the center of a dining table. You will need a heat source such as an electric hot pot, hotplate or induction stoveplate to keep the broth warm. (We’ve always used a plug-in hotplate, but added an electric hot pot to our holiday wish list this year.)

Most importantly, share this meal with a group of loved ones. It’s interactive, fun, easily tailored to individual tastes, and a delicious departure from the traditional flavors of the American holiday.


2 32 fl.oz (950ml) containers of vegetable broth, preferably low sodium or no added salt

2 teaspoons dashi powder *optional

1 pound (450 grams) white fish fillets, such as mahi mahi, bass, tilapia

6 shrimp, peeled and preserved

1 14 oz (400g) package tofu, firm, cubed

6 sheet mushrooms, cut in half

2 bundles of enoki mushrooms

4 baby (400g) 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 reserved

½ pound (225 g) vermicelli noodles, cooked

For the dipping sauce:

1 tablespoon white miso paste

Half a tablespoon of toasted sesame oil

1 tablespoon of rice vinegar

1 ½ tablespoons tahini

1 tablespoon soy sauce

1 teaspoon sesame seeds, white, toasted

Thin sauce 2 tbsp water


Stock: Start by boiling shrimp shells, shiitake stalks, and any other preserved vegetable shells in a cup (240 ml) of water. Simmer on medium heat for 20 minutes. Strain and add this concentrated mixture to a large stock pot with the previously prepared vegetable broth and dashi powder.

Hot pot: Cut all vegetable and seafood ingredients into bite-sized pieces. Plate decoratively and arrange ingredients based on type. Place ingredients on two or more plates to ensure easy access to guests around the table.

Dipping Sauce: Whisk the ingredients together in a bowl. Divide the finished dipping sauce into several bowls and place around the table for guests. You may also consider separate 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 food: When you are ready to serve, carefully bring the large stock pot of broth and place it on the heat source in the center of the table. It should be kept on low heat while eating. Guests can contribute to the flavor of the broth by selecting raw ingredients and placing them carefully into the hot pot using chopsticks or spoons. Give the ingredients plenty of time to cook and soften before spooning into the bowl. Seafood usually takes 7 to 10 minutes and vegetables a minimum of 5 minutes. Once cooked, ladle the soup from the hotpot into guest bowls, with a little of each added ingredient. Guests can season with dipping sauces individually.

Eat and be merry!

Makes 15 servings.

Nutritional Information (per serving):

Calories 180 KCal

14 grams of protein

6 grams of total fat

2 grams of saturated fat

Cholesterol 20 mg

19 grams of carbohydrates

3g of fiber

3 grams of total sugar

0 grams of added sugars

Sodium 600 mg

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