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Shortcut Vegetarian Hot Pot Broth

Gather family and friends around simmering broth and a spread of veggies, proteins, and aromatics-all cooked right at the table.
Makes:8 servings


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


Prep:5 mCook:40 mReady:45 m
  1. 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.
  2. 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.
  3. 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.)
  4. Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments.

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