Vegan Hot Pot

Mary Jackson

Built around an umami-rich broth, this hot pot brings together seasonal vegetables, marinated tofu, and noodles in a communal, cook-at-the-table format drawn from East Asian tradition. Guests simmer their own ingredients in the shared pot, making it highly customizable for different tastes and dietary needs. Allow about 30 minutes of prep before the table-side cooking begins.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine East / Southeast Asian

Servings bowls

Calories 445 kcal

Equipment

Large pot or tabletop hot pot cooker
Chef's knife
Cutting board
Soup ladle

Ingredients

For the Broth Base:

1 gallon vegetable broth preferably homemade or low-sodium for best flavor
3 tablespoons white miso paste adds umami depth
2 tablespoons low-sodium soy sauce
1 tablespoon fresh ginger grated
4 cloves garlic minced
2 teaspoons toasted sesame oil for richness

For the Hot Pot:

1 cup shiitake mushrooms stems removed, sliced
1 cup baby bok choy halved lengthwise
1 cup carrots thinly sliced on bias
1 cup broccoli florets
8 ounces firm tofu cubed and lightly pressed
4 ounces glass noodles or rice noodles soaked per package instructions

For Garnish:

¼ cup green onions sliced thin
1 tablespoon toasted sesame seeds
4 tablespoons chili oil or chili garlic sauce to taste; optional for heat

Instructions

In a large pot, combine the vegetable broth, miso paste, soy sauce, grated ginger, minced garlic, and sesame oil. Stir well and bring to a gentle boil over medium-high heat (approx. 10 minutes). Reduce to a simmer and let the flavors meld for 10 more minutes. The broth should be fragrant and slightly opaque.
While the broth simmers, prepare your hot pot ingredients. Slice mushrooms, cut bok choy lengthwise, slice carrots on a bias, and cut tofu into cubes. Soak noodles according to package instructions and set aside.
Once the broth is ready, transfer it into a hot pot cooker or keep it on the stove. Begin adding your vegetables and tofu in batches, allowing each to simmer for 3–5 minutes until just tender but still bright and crisp.
Add the noodles last and heat through for 2–3 minutes. They should soften slightly but retain a springy texture.
Ladle the broth and ingredients into bowls. Top with green onions, sesame seeds, and a drizzle of chili oil if desired.

Notes

For a smoky twist, add a dried kombu strip to the broth during boiling and remove it before serving.
If you'd like a stronger umami base, add 2 dried shiitake mushrooms with the fresh ones.

Nutrition

Calories: 445kcalCarbohydrates: 53gProtein: 15gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gSodium: 844mgPotassium: 450mgFiber: 9gSugar: 9gVitamin A: 8194IUVitamin C: 51mgCalcium: 205mgIron: 3mg

Keyword Asian soup, Plant-based, Vegan, vegan hot pot

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