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Chinese Hot Pot

Flavorful broth with thin sliced meat, veggies, tofu, and other add ins.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Main Course, Soup
Cuisine Chinese
Servings 4 servings


  • 1 hot pot or portable electric burner


For the hot pot:

  • baby bok choy washed
  • Zha cai optional
  • 1 can bamboo shoots or bamboo shoots in chili oil
  • 1 package shitake mushrooms
  • 1 lb thinly sliced beef
  • 1 package firm tofu
  • 2 handfuls korean rice cakes
  • 1 package soup base

For dipping sauce:

  • 4 tbsp soy sauce
  • 2 tbsp chinese black vinegar
  • sacha to taste
  • 1 tbsp sesame oil
  • chopped scallions
  • chili oil to taste


  • Follow the directions to prepare the soup using the instructions on the soup base package. Place in your hot pot or in a pot on your portable burner.
  • Allow to boil gently. Obviously be careful around this liquid, especially with kids as burns are possible.
  • Place all the ingredients around the broth and give each person a bowl and some chopsticks.
  • Place ingredients a few at time into the broth to cook. Each person can add their own. Make sure the pot boils for 1 minute after adding raw meat or seafood to ensure food safety. Cook ingredients until ready to eat and then fish them out along with some broth.
  • Serve dipping sauce on the side. You can either mix the sauce ahead of time, or allow everyone to mix their own preferred dipping sauce at the table.
Keyword Asian, Beef, Main Dish, Soup