Types of hot pot broth
In the simplest terms, hot pot is when you dip raw ingredients into a simmering broth heated over a stove and continuously cook and eat during a meal. It originated in China as early as the Zhou Dynasty (1046 BC) and is now eaten in many countries. The broth is one of the main ingredients in hot pot and varies greatly depending on where in the world you’re eating. Many Asian cuisines have their own iterations. Chinese hot pot broth is mainly split between two varieties: Northern Chinese style is lighter, with water as the soup base, and Southern Chinese style is known for its mala seasoning (numbingly spicy flavor). My favorite Japanese hot pot style is sukiyaki, which has a sweet and savory soy sauce base. For at-home “Vietnamese” hot pot, my family has in the past used instant broth paste, which was often a lemongrass-heavy, sour, Thai-style broth concentrate. This DIY recipe we’re going to make from scratch is a lighter hot pot broth, though. It uses chicken stock and water as a base. I like homemade broth because it’s easy to prepare and can be made ahead of time.
Instant hot pot broth kits
If you want to make hot pot at home easier for yourself or have a preferred broth from a popular hot pot chain, go the premade broth route. Some of my favorite premade broths are from Haidilao or Little Sheep. These packets are one serving and can easily feed 4-6 people. They’re also very potent and savory. All you have to do is add water and boil. These instant broth packets work in a pinch, but this is not why you’re here!
Ingredients in this broth recipe
This hot pot broth recipe is a good foundation for a light soup for any type of hot pot night. What I like about it is that it’s not entirely overpowering for ingredients but offers a flavorful foundation for ingredients to cook in and pairs well with most dipping sauces.
stock is a great base for our broth; using stock is an easy way to get flavor instead of making it from scratch. If you are veggie-friendly, you can also substitute it for vegetable stock. fresh ginger slices give a spicy flavor and aroma to the broth. scallions impart a faint, sweet spiciness to the overall flavor and pair well with ginger. dried wood ear gives the broth mild and earthy notes. jujubes add a natural sweetness to the broth once they plump up after simmering. daikon radishes also have a subtle sweetness to them and add a mild spiciness to the broth. dried Sichuan peppers raise the heat level a bit for this broth; however, you can adjust the amount if you prefer spicier levels of hot pot.
Tips for making hot pot broth
Here are my top tips for making a DIY hot pot broth:
Refilling the broth with plain water as you cook
Since the broth is continuously cooking throughout the night and you add more and more ingredients to flavor the broth, you’ll find it may be very concentrated. Whenever the broth level lowers too much from evaporation, grab a kettle of hot water and pour enough until it reaches about 2 inches from the top of the pot. This shouldn’t dilute your broth too much at this point (I typically use this about 45 minutes to one hour into eating and cooking). However, make sure to ask your guests if they want to continue eating hot pot or if they’re going to move on and use the broth concentrate to eat with noodles–this is always a fun second treat after hot pot.
Making ahead of time or saving the broth
This broth is super easy. However, you can also make it ahead of time and keep it in the fridge until it’s time for the hot pot party if you know you’ll be short on time the day of hosting. But for best results, make the broth the day of. I like to strain out all the broth ingredients first, so I don’t get any leftover disintegrating ingredients like wilted scallions. On the day of, just heat up the broth in the hot pot with a lid until it boils. Note, don’t save broth you’ve already hosted dinner with, since people may have dipped in their utensils, or it may be starchy and too concentrated from previously cooked ingredients.
