Weather is cooling down and if you are like me, you are probably craving comforting recipes.
Say hello to this flavorful, sour and spicy hot pot! It’s the perfect dish to warm you up!
WHAT IS A HOT POT?
A hot pot is a popular dish in Asia that consists of a simmering pot of soup placed in the center of a table. Each person cooks the vegetables, tofu, greens of their choice at the table. What’s great with a hotpot is that it’s a meal that must be shared with family or friends. It is healthy, comforting, and more importantly, delicious!
HOW TO PREPARE HOT POT?
A hot pot is easy to make but requires some preparation. The broth can be made ahead of time and reheated when ready to serve, but the noodles must be cooked and the greens cut just before serving. When it comes to the toppings, it is quite versatile, I like to go with a mix of greens and vegan protein like tofu, tempeh, or even vegan chick’n.
- Cook the Broth: Preparing the broth takes around 30 minutes from start to finish. You first sautée aromatics and veggies and then boil for about 20 minutes.
- Prepare the table: Place a portable gas burner in the center of the table and place the pot on it. Let it simmer.
- Wash and cut the greens: So everyone just has to put the greens they want into the pot and boil for a few minutes to cook.
- Cook the noodles: if going with rice noodles like phở, you want to cook them first, then drain and rinse under cold water. This way people can simply get noodles and pour some hot broth over it to warm.
- Assemble everything: Place all the greens, tofu, vegan meat (if using) on different plates around the hot pot so each guess can pick what they want.
While it is best to heat the pot using a portable burner on the table, sit around it and cook the veggies as you want, this recipe can also be made in 1-pot! Simply boil the veggies, noodles, and the vegan protein of your choice for a few minutes in the broth, and use a ladle to pour into bowls.
For the broth, I went with something sweet, sour, and spicy. Pineapple brings sweetness, tomatoes make it lightly sour, and red chili brings the heat. Then we have some lemongrass and corn for a deeper flavor, and some sugar. Optionally, you can add tamarind for more sourness.
The broth is quite spicy, so if you are not used to the heat, use only one chili instead of three.
Now let’s talk about the add-ins. First, you want some noodles, which is mandatory. Feel free to use what you have on hand, it can be rice noodles, soba, or even spaghetti.
Next, veggies. Greens like pak choy, okra, or even spinach are great as they soak up the flavors of the broth. There is no rule though, so you can use almost any vegetable you want, just be aware root vegetables will take longer to cook.
Finally, we have the protein. Again the kind of plant-based protein you use is completely up to you. Tofu, vegan chick’n, tempeh, tvp, there are many options!
This hotpot is super comforting (not to mention spicy!) and makes a great family meal! Not only it comes together quick, but it is also healthy.
Let me know in the comments if you try this recipe!
- 1 tbsp (15ml) oil
- 2 lemongrass stalks, halved
- 1-inch ginger, peeled and sliced
- 1 green onion, thinly sliced
- 3 small chilis, sliced
- 1 cup chopped pineapple
- 2 medium tomatoes, finely diced
- 4 cups (1L) of water
- 1/2 ear of corn, sliced into 2-inch slices
- 1 tbsp coconut sugar (or regular sugar)
- 1 and 1/2 tsp salt
- 1 tsp (5ml) soy sauce
- optional: 1 tbsp tamarind paste
- 5 ounces (around 150g) of noodles of your choice
- 3 cups sliced mushrooms
- 1 block of tofu, diced
- a handful of your favorite greens (spinach, pak choy, okra, etc)
- optional: vegan chick’n or TVP slices
- In a large pot, heat the oil over medium heat. Once hot, add lemongrass stalks, ginger, green onion, and chilis. Fry for about 5 minutes.
- Next, add the chopped tomatoes and pineapple, and cook for 5 more minutes, or until the tomatoes have released their juice.
- Pour the 4 cups of water into the pot. Add the corn, coconut sugar, salt, and soy sauce. Let simmer for about 20 minutes. If using, dilute the tamarind paste in a couple tablespoons of warm water and let it sit for 5 minutes. Strain and add to the broth.
- In the meantime, cook the noodles, wash and prepare the vegetables, and dice the tofu and/or vegan chick’n.
- Place the pot on a portable burner on the table and let it simmer. Place the vegetables, noodles, and tofu around it and enjoy! Each guess can cook the veggies of their choice for a few minutes in the pot. Fill your bowl with noodles, top with tofu, veggies, and pour hot broth over it.
If serving more than 3 people or if you want leftovers, feel free to double the recipe.