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5.0 from 3 votes

Chinese Hot Pot

Chinese hot pot is a beloved culinary tradition and communal dining experience that brings people together around a simmering pot of flavorful broth.

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 6
Calories: 527 kcal
Course: Main Course
Cuisine: Asian , Chinese

Ingredients

  • 1 pound tong ho (Leafy green vegetable)
  • 1 pound baby bok choy
  • 1 daikon (1 pound, medium large)
  • 1 pack enoki mushrooms (5.29 oz)
  • 1 pack seafood mushrooms (5.29 oz)
  • 1 pack fried tofu (8 oz)
  • 1 block soft tofu (19 oz)
  • 1 pack Soya ring rolls (5.93 oz)
  • 1 pack Fish balls (8 oz)
  • 1 pack Fish balls with roe (8 oz)
  • 1 pack Imitation of lobster balls (8 oz)
  • 1 pack Beef balls (8 oz)
  • 1 pack Shrimp (12 oz, XL no shell)
  • 1 pound thinly sliced beef
  • 1 pack udon noodles (2.42 pounds, have 5)
Soup base:
  • 16 cups water (8 cups each side on the pot depends on the size of the pot)
  • 1 pack Tomato flavored soup base (7.1 oz)
  • ¼ cup Korean soybean paste (doenjang)
  • ¼ cup fried shallots
Dipping sauce:
  • 2 tablespoons Sa cha sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons Chili oil

Instructions

    Cup of Yum
  1. Put 1 pound of tong ho into the bowl. Then, pour 8 cups of water and soak it for 15 minutes. After that, rinse and wash it at least 3 times before using it because it has sand and mud. 
  2. Next, put 1 pound of baby bok choy into the bowl. Pour 8 cups of water and soak it for 15 minutes. After that, rinse and wash it at least 3 times because it has sand and mud. 
  3. Peel 1 daikon (1 pound). Then, cut it into chunks. 
  4. Open 1 pack (5.29 oz) of enoki mushrooms. Then, cut the bottom root. Wash and rinse it. 
  5. Cut open 1 pack (5.29 oz) seafood mushrooms. After that, remove the root. Then, wash and rinse it. 
  6. After, cut 8 oz of long deep fried tofu into squares or cubes. 
  7. Cut 1 block (19 oz) of soft tofu into cubes. 
  8. Personally, I like soya ring roll (deep fried tofu skin) for Chinese hot pot. Open 1 pack (5.93 oz) of soya ring roll and put them on the plate.  
  9. Then, open 1 pack (8 oz) of fish ball, 1 pack (8 oz) of fish ball with roe, 1 pack (8 oz) of beef balls and 1 pack (8 oz) of imitation of lobster balls. Put them on the plate. 
  10. We like shrimp as a seafood option. Open 1 bag (12 oz) of raw XL no shell shrimp, rinse it and place them in a bowl.
  11. Buy or cut your own thin sliced meats. We like thin sliced beef with some fat. Usually it is ribeyes or beef steak for hot pot. Place 1 pound of thin sliced beef on the plate. 
  12. Our family likes udon noodles for hot pot. Therefore, open 1 package (2.42 pounds) of frozen udon noodles and place them on the plate. 
  13. Pour 8 cups of water into each side of the pot. (Adjust the amount of water depending on the size of your pot.) 
  14. Then, add 1 pack (7.1 oz) of tomato flavored soup base into one side of the pot. ( I used non-spicy tomato flavored, you can use spicy soup base.)
  15. The other side of the pot, we like to use miso paste or Korean soybean paste. Add ¼ cup of Korean soybean paste (doenjang) into the water. Mix it well. Then, add ¼ cup of fried shallots. Turn on a high fire and let it boil. 
  16. While waiting for the soup base to boil, put 2 tablespoons of sa cha sauce, 3 tablespoons of soy sauce, and 2 tablespoons of chili oil into a bowl. 
  17. Mix it well and divide it into a small dipping dish.
  18. Once the soup base boils, you can start adding ingredients like daikon, dried tofu, noodles, vegetables, shrimp and beef.

Notes

  • Shop for ingredients, tools and choose your favorite ingredients. 
  • Then, open packages, wash and cut ingredients if necessary. 
  • For leafy greens vegetables, I usually soak them for 15 minutes. Then, rinse and wash them at least 3 times because it has sand and mud. 
  • After that, start with the broth. You can use soup base packages or customize your own. 
  • Usually, I will put the food that takes longer to cook into the broth first such as daikon, dried or fried tofu.  
  • Be patient and wait until the broth is boiling. 
  • Then, add a small amount of food each time. 
  • Do not overcook the food.
  • Only cook the food you plan to eat. 
  • Add more water or broth when you see the soup base is low level. 

Nutrition Information

Calories 527kcal (26%) Carbohydrates 57g (19%) Protein 27g (54%) Fat 22g (34%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 54mg (18%) Sodium 1668mg (70%) Potassium 392mg (11%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 3372IU (67%) Vitamin C 50mg (56%) Calcium 137mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 527

% Daily Value*

Calories 527kcal 26%
Carbohydrates 57g 19%
Protein 27g 54%
Fat 22g 34%
Saturated Fat 6g 30%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 1668mg 70%
Potassium 392mg 8%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 3372IU 67%
Vitamin C 50mg 56%
Calcium 137mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.