Main Course | Vegan Hot Pot

I’ve Always loved hot pot because it’s so easy to cook and very healthy for the body.

Today we wanted to eat something fresh and clean, using the flavors of the veggies as the hero of the soup.

We commonly used four different hotpot soup bases. All varieties are very simple and have a great refreshing taste.

1. Cooking Time: 1 hour- a simple version of red and white Carrot soup base: After cutting a red and white carrot, add cold water and boil for one hour. After one hour add one tablespoon of Salt (less you make a smaller soup).

2. Cooking time: 1 hour - Rich version of red and white Carrot soup base: cut red and white Carrot, then also cut and add corn, tomatoes, and dried mushrooms. Boil for one hour and again- add required amount of Salt.

3. Cooking time 10 minutes - tomato soup base: Put the tomato and all the hot pot ingredients together in a pot to boil, add a tea/ tablespoon of salt to serve.

4. Kimchi soup base: You can use the above three kinds of soup to make soup base (add salt to the soup base), add two spoons of kimchi, boil and stir to serve.

For our soup, we used two different colors of carrot, corn, tomatoes and dry mushrooms- cooking for an hour to build the soup, then after one hour adding one spoon of salt.

For our hot pot set up, we used Chinese cabbage as a base in the pot and then Added a mix of 6 different kinds of mushrooms, okra, Taro, tofu, tofu skin and some Asian greens. But you can put any vegetables or ingredients that you think would taste delicious.

After a while, we also decided to add in some green bean noodles on our second addition of more soup.

We have a pot that is split into two sections, so today one side had original flavor soup and the second we added some kimchi to the soup broth for a more spicy flavor.

We also made some sauce to go with it and tried to makes these as healthy as possible. We had fresh chili and coriander, Japanese sesame sauce and a mix of vegan mayonnaise and soy sauce.