It’s STILL HOT POT SEASON, some would argue that it always is. We have a few more hot pot soup base recipes for you to try at home. These aren’t your usual broths, they have a few unique ingredients. Have you ever tried hot pot with coconut? How about peanut butter, or pickled cabbage? Don’t judge it before you try these hot pot recipes!
0:00 It’s Always Hot Pot Season
0:15 Soy Milk Soup Base
2:50 Pickled Cabbage & Pork Hot Pot
4:40 Coconut Chicken Hot Pot
8:33 Hong Kong Satay Soup Base
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Soy Milk Hot Pot Soup Base
1lb Pork Belly, Thinly Sliced
4 tbsp Miso Paste
Soy sauce to taste
Fresh Tofu Skin
400 mL Soy Milk
2 tbsp Sesame Paste
Scallion, garnish
White sesame, garnish
1.2 L Water
Chill or partially freeze the pork belly.
Slice the pork thinly.
Heat up a medium size pot over medium heat
Add in the pork belly slices, and stir fry, moving around often.
While the pork is caramelizing, bring a pot or kettle of water to a boil.
Once the pork slices are caramelized, carefully pour in the water and bring it to a boil.
Using a strainer, add in the miso paste so that it breaks apart evenly.
Add in the doubanjiang, and the soy sauce.
Rip the fresh tofu skin into long strands and place into the pot.
Add in the sesame paste.
Turn off the heat, and add in the soy milk. Stir to combine.
Top with the scallions and white sesame.
Pickled Cabbage & Pork Hot Pot
250g Pork Belly
500g Pickled Cabbage, Chopped
4 Scallion
6 slices Ginger
4 star anise Star anise
1 tsp Sichuan peppercorn
2L water
2 tsp Salt
Vermicelli / bean thread
Burn the hairs off the pork skin. Scrape the skin with the backside of your knife.
In a medium size pot, add in the pork (skin side down), cold water, scallions, ginger, Sichuan peppercorn, and star anise. Close the lid, bring to a boil over high, and cook the pork for 30 mins.
While the pork cooks, chop the pickled cabbage, rinse, wring it out, and set aside.
Once the pork is done, remove from the broth and place in your fridge or freezer to cool. The remaining water is the base of the hotpot soup.
Heat up your wok, and stir fry the pickled cabbage until it dries, about 5 mins. Add in your oil and garlic, stir fry until fragrant.
Pour the base soup into the wok through a strainer, bringing it to a boil. Add more water if required.
Add salt to taste.
Slice the pork it thinly. This pork isn’t fully cooked yet, so don’t eat it.
Before eating, bring, place the pork slices back in to cook through along with the bean threads.
Coconut Hot Pot Broth
3 Chicken Thighs
1 Coconut
1 Young Coconut
3 1” Ginger Slices
3 Red Dates
¼ Cup Goji Berries, Handfull
Dipping Sauce
2 Red Chilli Peppers, minced (or to taste)
4 Limes, juiced
20g Ginger, minced
2 tbsp Soy sauce
1 tbsp Water
1 Garlic Clove
Cilantro
Split the old coconut in half and empty the water into a blender.
Remove the flesh from the coconut. Slice them into strips, set half aside.
Chop the other half into smaller pieces and place into the blender.
Open the young coconut and empty the water into the blender.
Blend the ingredients for a few seconds or until the coconut chunks are pulverized.
Using a sieve, strain out the coconut milk into a pot.
Into the same pot add water, ginger slices, red dates, and gogi berries. Bring it to a boil over medium-high heat.
Pour into your hot pot pot, bring it to a boil, and add in your chicken when you’re ready to eat.
For the dipping sauce, mix together chili peppers, ginger, garlic, cilantro, lime juice, soy sauce, and water.
HK Satay Soup Base
5-6 Shallots, sliced
1 Small Onion, Sliced
10 Garlic Cloves, Minced
1 Red Chili, minced (optional)
2 tbsp Sacha sauce
1 tbsp Satay sauce
½ tsp shrimp paste
1 tsp doubanjiang
1 tsp sesame paste
2 tbsp peanut butter
2 tsp Shaoxing wine
1L Water
1L Chicken Broth
1tbsp Soy Sauce
1tbsp Dark Soy Sauce
Salt
Pepper
Heat up 2 tablespoons of oil in your wok over low heat. Slowly fry the shallots until they are golden.
Add in your onion, garlic, and chili then stir fry until fragrant and onions are soft.
You can now add in the sacha sauce, satay sauce, shrimp paste, doubanjiang, sesame paste, and peanut butter. It’s important to stir fry these sauces until they are aromatic.
Add in your shaoxing wine down the side of the wok.
Pour in the water and bring to a boil.
Once the water has come to a boil add in the chicken broth.
Flavor with light soy sauce, dark soy sauce, salt, and pepper.
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4 COMPLETELY DIFFERENT Hotpot Recipes to Make at Home! (Fast, non spicy soup bases)
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