The Art Of Hot Pot Soup: A Beginner's Guide To Cooking

Hot pot is a fun and interactive meal that's perfect for communal dining. It's a type of meal involving a simmering pot of soup in the middle of a dining table with a variety of raw ingredients such as meat, seafood, mushrooms, vegetables, tofu, noodles, and more. The basic rundown of a hot pot includes broth, protein, fresh herbs and aromatics, and a dipping sauce.

There are two types of broth for hot pot: spicy and clear. The spicy version is known as Hong You Guo Di/红油锅底 in Chinese and is characterised by a high content of fat, a strong aroma, and a distinctive mouth-numbing and spicy taste. The clear version is known as Qing Tang Guo Di/清汤锅底 and is a general term for non-spicy broth that typically consists of stock, aromatics, herbs, and sometimes vegetables.

To make the spicy broth, you'll need ingredients like beef tallow or cooking oil, dried chilli peppers, Sichuan pepper, aromatics such as scallions, onion, coriander, and garlic, and spices like star anise and cinnamon. For the clear broth, you can use water or stock with ingredients like scallions, ginger, and daikon radish.

Hot pot is a great way to enjoy a variety of flavours and textures, and by preparing the broth and ingredients beforehand, you can easily create a fun and delicious dining experience for your family and friends.

Choosing a broth: chicken, beef, seafood, or veggie

Choosing the right broth is essential for a delicious hot pot. The most common types of broth are chicken, beef, seafood, and veggie. Here are some tips and suggestions for each type:

Chicken Broth:

Chicken broth is a popular choice for hot pot as it offers a mild and savory flavor. It pairs well with a variety of ingredients and is a good option if you prefer a lighter broth. To make it even more flavorful, you can use chicken stock cubes or bone broth instead of water as your base. Adding ingredients like scallions, ginger, and garlic can also enhance the taste of your chicken broth.

Beef Broth:

Beef broth adds a rich and hearty flavor to your hot pot. For an authentic Chinese hot pot experience, consider using beef tallow as the fat content will make your broth aromatic and delicious. You can also add spices like star anise, cinnamon, and bay leaves to infuse more aroma into the broth. If you're looking for a spicier option, include dried chili peppers and Sichuan pepper to give it that signature mouth-numbing heat.

Seafood Broth:

Seafood broth is an excellent choice if you want to highlight the flavors of the sea. You can use a seafood stock or simply add seafood ingredients like shrimp, crab, lobster, clams, and fish to your broth. Seafood broth often has a savory and briny taste that pairs well with other ingredients. If you want to enhance the seafood flavor even more, consider adding ingredients like seaweed or dashi to your broth.

Veggie Broth:

Veggie broth is a great option for vegetarians and those who want a lighter, healthier option. You can make a simple veggie broth with water, scallions, and ginger. Alternatively, you can use vegetable stock or broth as your base. To enhance the flavor, add ingredients like shiitake mushrooms, daikon radish, and green onions. Veggie broth is very versatile and can be paired with a variety of vegetables, tofu, and meat alternatives.

Picking proteins: meat, seafood, or tofu

Hot pot is a highly customizable meal, and the fun of hot pot is that you can pick and choose your favorite proteins, vegetables, and other ingredients to cook in the soup base. Here are some popular protein options to consider for your hot pot:

Meat

Meat is a popular choice for hot pot, and thinly sliced meat will cook quickly in the simmering broth. Here are some meat options to consider:

• Beef: Look for thinly sliced beef, which will cook quickly and be tender and juicy. Fatty slices of beef will add extra flavor.
• Lamb: Like beef, lamb is often sliced thinly for hot pot. It has a unique flavor that can enhance the broth.
• Chicken: Boneless, skinless chicken thighs can be thinly sliced and added to the hot pot. Chicken broth is also a popular choice for the soup base.
• Pork: Pork is another option for hot pot, and you can also use pork bone broth for extra creaminess in your soup base.

Seafood

Seafood is another great option for adding protein to your hot pot. Here are some ideas:

• Salmon: Salmon sashimi can be cooked in the hot pot and will add a delicate flavor to the broth.
• Fish balls: Fish balls, such as those made from beef, fish roe, or a variety pack, are a fun addition to hot pot.
• Shellfish: Oyster, crab, lobster, clams, mussels, shrimp, or squid can be added to your hot pot for a seafood twist.

Tofu

Tofu is a vegetarian-friendly option for hot pot and can be a great source of protein. Here are some tips for using tofu in your hot pot:

• Choose firm tofu: Soft tofu may break apart easily in the hot pot, so opt for a firmer variety.
• Fried tofu: Fried crispy tofu can be a tasty addition to your hot pot and will hold its shape better than plain tofu.
• Extra-firm tofu: For a vegetarian or vegan hot pot, extra-firm tofu can be added along with the vegetables for a protein boost.

Adding aromatics: spices, curry paste, garlic, ginger, chilli oil, Thai basil, bay leaf, star anise, cinnamon stick, scallions, cilantro, lime

Aromatics are a key component of hot pot soup, adding depth of flavour and aroma to the dish. Here are some tips on how to use spices, curry paste, garlic, ginger, chilli oil, Thai basil, bay leaf, star anise, cinnamon stick, scallions, cilantro, and lime to create a delicious and fragrant hot pot soup:

Spices, Curry Paste, and Aromatics

Spices and aromatics form the flavour base of your hot pot soup. Start by heating some oil in a wok or pot over medium heat. Add spices such as star anise, cassia cinnamon, bay leaves, cardamom, and cloves. Cook until fragrant, infusing the oil with their aroma. You can also add sliced aromatics like scallions, onions, and coriander (aka cilantro) at this stage for extra flavour.

For a spicy kick, dried chilli peppers and Sichuan peppercorns are a must. Rehydrate the chillies in hot water before blending or grinding them into a coarse paste. You can also add Sichuan chilli bean paste and fermented black beans to enhance the spiciness and add umami. If using, cook the chilli paste and beans in the oil along with garlic and ginger.

Curry paste is another great way to add flavour and spice to your hot pot soup. Red curry paste, in particular, pairs well with beef broth. Adjust the amount of curry paste to your desired level of spiciness.

Garlic and Ginger

Garlic and ginger are essential aromatics in hot pot soup. Finely mince or grate a generous amount of garlic and ginger and add them to the infused oil. Simmer until their fragrance is released, taking care not to burn them.

Chilli Oil

Chilli oil adds a spicy kick to your hot pot soup. You can make your own by infusing oil with dried chillies, or simply purchase a ready-made version. If using store-bought chilli oil, add a few teaspoons to your soup base to taste.

Thai Basil, Bay Leaf, and Cinnamon Stick

These ingredients contribute to the complex aroma of your hot pot soup. Add them to the infused oil along with the other spices, removing them before adding the chilli paste, garlic, and ginger.

Scallions, Cilantro, and Lime

Scallions (green onions) are used in two ways in hot pot soup. First, they are added to the infused oil to lend their flavour. Second, they are chopped and used as a garnish or dipping sauce ingredient. Cilantro (coriander) is also added to the infused oil and used as a garnish. Lime juice can be added to the soup base or squeezed over the finished dish to add a bright, tangy note.

Remember, the key to a great hot pot soup is building layers of flavour. Experiment with different combinations of aromatics and spices to find your perfect blend!

Making a dipping sauce: soy sauce, sesame sauce, Thai peanut sauce, oyster sauce

A hot pot sauce is a must-have condiment for a hot pot meal. Here are some ideas for making your own hot pot dipping sauce:

Soy Sauce

Soy sauce is a common choice for a hot pot dipping sauce. It can be used on its own as a simple dipping sauce, or it can be combined with other ingredients to create a more complex sauce. Light soy sauce is the most commonly used variety and is often used to thin out the sauce and add a touch of saltiness.

Sesame Sauce

Sesame sauce is another popular choice for hot pot dipping sauces. It can be made with Chinese sesame paste, which has a darker colour and a more intense flavour than Middle Eastern tahini. The sauce can be thinned out with hot water, or you can use sesame oil for a sauce with a lighter consistency and a strong sesame flavour.

Thai Peanut Sauce

For a nutty and spicy sauce, peanut sauce is a great option. This sauce can be made with unsalted peanut butter, sesame oil, rice vinegar, water, and garlic chilli sauce (optional). If you want to reduce the spiciness, you can leave out the garlic chilli sauce.

Oyster Sauce

Oyster sauce is a Chinese pantry staple that adds umami and a well-rounded, sweet flavour to your hot pot dipping sauce. It's a good substitute for Sha Cha sauce if you find its fishy flavour too strong.

Selecting vegetables: spinach, bok choy, mushrooms, onions, bell peppers, baby corn, Thai basil, cilantro, mint, lime

When selecting vegetables for your hot pot, you can be guided by your personal preference and what is available to you. Here are some tips for choosing and preparing some of the vegetables you mentioned:

• Spinach: Spinach is a versatile leafy green that goes well with Asian flavours. It cooks quickly, so add it to your hot pot towards the end to retain its texture and freshness.
• Bok Choy: This vegetable is a popular choice for hot pots. Separate the stems and leaves, adding the thicker stems first and the leaves when the stems are almost cooked. You can also slice the bok choy into thin strips or chop it into halves.
• Mushrooms: Oyster, brown, enoki, and shiitake mushrooms are all good options. You can buy them pre-sliced or slice them yourself.
• Onions: Green onions or scallions are commonly used in hot pots. Slice them into strips or chop them into small pieces. You can also use red or sweet yellow onions.
• Bell Peppers: You can use bell peppers of different colours to add variety to your hot pot. Slice them into strips or chunks.
• Baby Corn: This vegetable adds a fun element to your hot pot.
• Thai Basil: Thai basil has smaller leaves than regular basil, but both can be used. Add a generous amount to your hot pot as it is all about the basil!
• Cilantro: Cilantro is an aromatic herb that enhances the flavour of your hot pot. Chop it finely or add it whole, depending on your preference.
• Mint and Lime: These ingredients add a refreshing touch to your hot pot. Chop the mint leaves and squeeze the lime juice into the broth or add lime wedges to your hot pot.

Frequently asked questions