Plant-Based Chinese Hot Pot
A vibrant, interactive way to share a meal with friends. Fresh vegetables, mushrooms, tofu, and tempeh are laid out raw and gently simmered at the table in a fragrant vegetable stock infused with ginger, spring onions, garlic chives, and warming herbs. Each guest cooks their own selection—whether crisp bok choy, tender lotus root, earthy shiitake, or sweet corn cobs—creating a nourishing, flavour-packed experience that celebrates community and whole food goodness.
Ingredients
INGREDIENTS - BROTH
- 10 cups vegetable stock (broth)
- 4 slices ginger sliced thinly
- 2 spring onions diced
- 1 tbsp goji berries
- 1 tbsp garlic chives diced
SUGGESTED RAW INGREDIENTS
- bok choy
- chinese cabbage
- gai lan (chinese broccoli
- broccoli
- daikon radish thinly sliced
- oyster mushroom
- shiitake mushroom
- wood ear mushroom** dehydrated - see tips below
- enoki mushroom
- lotus root
- green beans
- mung bean sprouts
- firm tofu and / or tempeh cut to manageable pieces
- potatoes, pumpkin
- corn cobs
SUGGESTED DIPPING SAUCE
- 4 tbsp reduced salt soya sauce / tamari
- 1 tbsp sriracha sauce
- 1 tbsp rice wine vinegar
- 2 garlic cloves minced
- 1 tsp fresh ginger minced
Instructions
- Place all of the broth ingredient into a large dutch oven over a medium heat and bring to boil.
- Cover and simmer for around 30 minutes
- While stock is simmering, dice raw ingredients down to a managable size, place into separate plates or small bowls.
- Mix together the ingredients for the dipping sauce.
- Once the broth is ready, place pot onto a portable gas stove and place all the small bowls of raw vegetables / tofu / tempeh and dipping sauce around it.
- Each person can put their own ingredients into the hot pot. Just make sure not to overload it. There is potential for the pot to boil over.
- Also watch the temperature of the pot, if you add too much it can stop boiling and you will need to increase the temperature.
Notes
TIPS:
° First cook in the pot ingredients that can take longer to cook, eg. potatoes, corn, radish, pumpkin
° Have strainers available to hunt out lost vegetables, easier than hunting around with chopsticks.
° Use bamboo or wooden chopsticks rather than plastic or metal
° Mix n Match with other sauces like: Peanut Sauce, Hoisin Sauce
** Wood ear or Pigs ear Mushroom is found at Asian grocers, usually they are dried. To hydrate, place a handful in boiling water until soft. They expand, so it might not seem like a lot at first.
° Have strainers available to hunt out lost vegetables, easier than hunting around with chopsticks.
° Use bamboo or wooden chopsticks rather than plastic or metal
° Mix n Match with other sauces like: Peanut Sauce, Hoisin Sauce
** Wood ear or Pigs ear Mushroom is found at Asian grocers, usually they are dried. To hydrate, place a handful in boiling water until soft. They expand, so it might not seem like a lot at first.
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