Hot pot broth recipes
Take your hot pot experience to the next level with 3 flavorful homemade broths: Simple chicken, Creamy miso, and Spicy kimchi!
Servings: 4 servings
Equipment
- 1 4-5 quart soup pot Donabe, Stainless steel hot pot, or Dutch oven
- Chopsticks
- Soup ladle
- Portable stove optional
Ingredients
Simple chicken broth:
- 2 whole scallions
- 3 cup chicken stock I use Pacific foods
- 1 cup water or to taste
- 0.1 oz ginger slices 2 long, thin pieces
- Coarse salt to taste
- 1 tsp shiitake mushroom seasoning or chicken bouillon powder
Vegan miso soy broth:
- 2 cups soy milk unsweetened
- 3 cups water
- 3x3 inch dried kombu (kelp)
- 2 tsp Shiitake mushroom seasoning
- 2-3 tbsp white miso paste
Spicy kimchi broth:
- 3-4 whole scallion
- 14 oz Napa cabbage kimchi
- 1 tbsp avocado oil
- 2 tsp gochugaru (Korean red pepper flakes)
- 2-2.5 cup chicken stock I use Pacific foods
- 1 tbsp mirin
- 1 to 1.5 tsp Shiitake mushroom seasoning or chicken bouillon to taste
Instructions
Simple chicken broth:
- Lightly pound the white parts of the scallion with the back of a kitchen knife and place them in a 4-5 quart soup pot.
- Add chicken stock, water, and ginger slices. Cover and bring to a gentle boil over medium heat.
- Reduce heat to simmer for 15 minutes.
- Discard the scallions and ginger. Taste and adjust seasoning with salt and bouillon powder as needed.
Vegan miso soy broth:
- In a soup pot, combine soy milk, water, and kombu. Cover and simmer gently over low heat for 12-15 minutes.
- Tip: If your pot doesn’t have a venting hole, leave the lid slightly ajar to prevent the milk from boiling over.
- Add mushroom seasoning and dissolve miso paste into the broth. Stir well.
- Tip: Leave the kombu in the broth as it continues to simmer. The kombu will expand, soften, and become edible, adding good plant-based collagen to your broth.
Spicy kimchi broth:
- Chop scallions into rings, separating whites and greens.
- If using whole cabbage kimchi, transfer to a large bowl and cut into bite-sized pieces using kitchen shears. Drain excess kimchi juice into a bowl (reserve for later).
- Heat oil in a 4-5 quart soup pot over medium heat until warm.
- Add scallion whites and gochugaru, sautéing with a wooden spoon until fragrant (about 2-3 minutes).
- Add drained kimchi and continue sautéing for 2-3 minutes. Ensure a consistent sizzling sound; increase heat if needed.
- Pour in chicken stock and stir to prevent sticking. Cover and bring to a gentle boil over medium heat (5-6 minutes).
- Reduce heat to medium-low and simmer until kimchi softens but isn’t mushy (about 5-6 minutes). Stir occasionally.
- Add reserved kimchi juice, mirin, and bouillon powder. Taste and adjust seasoning as needed.
Notes
- Storage and Leftovers: Yes, you can enjoy the leftover hot pot broth! After simmering all those tasty ingredients, the broth becomes rich and flavorful. Store any leftovers in the refrigerator in an airtight container and enjoy it within 5 days. Reheat it for a second meal or sip it as a comforting treat.
- Pro Tip: Crack an egg into the broth while it’s still warm and let it poach. The silky egg yolk adds a luxurious texture, making it an irresistible addition to your bowl!
- Hot pot examples:
- Vegan hot pot (miso soy broth)
- Kimchi hot pot (coming soon)
Nutrition
Serving: 1serving | Calories: 30kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 0.02mg | Sodium: 176mg | Potassium: 159mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.4mg