How to Make Shortcut Vegetarian Hot Pot Broth - A Step-by-Step Guide

When the weather is cold and dreary, there's nothing quite like a hot pot to warm you up and bring a bit of cheer to your dinner table. A traditional hot pot usually involves a simmering pot of broth at the center of the table, where various meats, seafood, and vegetables are cooked to perfection. But what if you're a vegetarian or simply looking for a healthier alternative to the meat-heavy hot pot? That's where this Shortcut Vegetarian Hot Pot Broth recipe comes in.

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Ingredients

  • 1 tablespoon canola oil
  • 8 ounces sliced fresh mushrooms
  • ¾ cup thinly sliced green onion
  • ½ cup sliced ginger
  • 2 ½ teaspoons salt
  • ¾ cup Shaoxing rice wine
  • ½ cup dried shiitake mushrooms
  • 1 (1x4 inch) piece dried kombu (dried kelp)
  • 1 ½ teaspoons date sugar (Optional)
  • 3 quarts low-sodium vegetable broth
  • 1 teaspoon goji berries
  • ¼ cup sliced ginger

Information

  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 cups

  • Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
  • Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
  • Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
  • Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments.
  • Nutrition

    158 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 1346mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Protein: 4g
    • Potassium: 296mg