Now is the time for hot pots! This tomato hot pot foundation recipe is the perfect base if you want to make homemade soup from scratch. It’s simple to prepare while you gather your favorite hot pot components, has a subtle flavor for those who don’t like spicy hot pots and only requires a little oil for those who don’t like their hot pots too greasy.
A JOYFUL DISH FOR THE COLD SEASON
A Chinese hot pot meal, as many of you likely already know, consists of a bubbling pot of soup in the middle of the table, with a wide variety of things to cook in it, from vegetables and mushrooms to rice cakes, noodles, dumplings, meats, and seafood.
Still, if this is your first time trying it, a hot pot supper or party is a fun and social way to feed a large group of people. Particularly in the cooler months of fall and winter!
Simple prep work (such as washing and chopping veggies) is all that is required. The meal is prepared entirely on the table. It’s a lively, entertaining, and individualistic meal because everyone makes their own dipping sauce and prepares their own food.
It’s also a low-effort way to entertain guests. You can throw a party right away by asking guests to bring a snack or beverage.
You only need a shallow, wide pot and a heat source. If you don’t have an oven, you can use a portable induction cooktop, a gas cooktop with a butane canister, or any other portable electric hot plate. There is also the option of purchasing a prefabricated hot pot set, which typically includes a heating coil, pot, and lid.
For each diner to create their own dipping sauce, you should bring out a variety of sauces, minced garlic, scallions, and cilantro, and individual bowls of rice, utensils, and plates (dessert plates work well). Miniature strainers are also available to assist your diners in extracting items from the boiling pot.
This tomato hot pot soup isn’t as thick as some others; some people compare it to the gravy. It has a gentle brothy flavor.
All right, let’s figure out how to succeed.
- 3 dried shiitake mushrooms
- 3 cloves of garlic (smashed)
- 2 slices of ginger
- 2 scallions
- 1 large bay leaf
- 8 cups of water or chicken, mushroom, vegetable broth
- 1/4 cup of tomato paste
- 2 tablespoons of any neutral oil
- 2 teaspoons of sugar
- 2 teaspoons of salt
- Shiitake mushrooms should be reconstituted by soaking them in hot water for at least two hours. Get a good rinse on them.
- By heating it over medium heat, prepare the cooking surface, preferably a wok or a pot. Blend in the oil, bay leaf, ginger, and scallion whites. Toast for a minute or until aromatic.
- To that, we’ll add garlic. Add the tomato paste, sugar, and salt and continue cooking for another 30 seconds. The oil will turn dark red about 5 minutes into the cooking process.
- Add the soaked shiitake mushrooms and the broth or water (carefully avoiding any grit from the mushrooms).
- Bring the ingredients to a simmer to cook the soup, cover, and leave for 10 minutes. Throw in some scallion greens. Get ready to partake in some hot pot!