Tomato Broth Vegetarian Hot Pot Recipe (番茄素汤锅)

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  COOK TIME

  Prep 15m • Cook 20m

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  VIEWS

  720

1. 2 ripe tomatoes

   ~400g, peeled

2. 2 tbsp tomato sauce

   or 1 tbsp paste + 1 tbsp water

3. 1–2 vegetarian stock cubes

   or 500ml homemade veg stock

4. 1.8 liters water

   about 7–8 cups

5. 1 scallion (~20g),

   cut into 3cm sections

6. 10g ginger

   sliced

7. 3 garlic cloves

8. 3 garlic cloves

   halved

9. 1 tbsp neutral oil

   ~15g

10. 1 tsp salt

    ~5g, if using stock cube, start with 3/4 tsp and adjust later

11. 1/4 tsp freshly ground black pepper

    ~0.5g, optional

12. 1/4 tsp sugar

    ~1g, only if tomatoes are very tart

13. Hot Pot Add-ins

    1 ear sweet corn, cut into 4 pieces (~200g), 8 fresh shiitake mushrooms, stems removed, caps scored, 200g daikon radish, peeled, sliced 0.5cm thick, 100g frozen tofu (thawed & squeezed dry) or fried tofu puffs, 200g spinach or chrysanthemum greens, washed & trimmed, 50g dried vermicelli, soaked in warm water for 15 min, cut into 10cm lengths, 100g cherry tomatoes, halved (optional)
    There’s no “right” version of this hot pot—use what’s in your fridge.

1. Step 1: Peel the tomatoes—it’s worth the 30 seconds

   Make a cross-shaped cut on the top of each tomato (deep enough to reach the flesh, for easy peeling). Bring an appropriate amount of water to a boil in a pot, add the tomatoes and soak for 30 seconds-1 minute (until the skin wrinkles). Remove the tomatoes, rinse with cold water, and gently peel off the skin (the skin peels easily after boiling). Cut 1 tomato into 1cm diced cubes (for making sauce, releases more lycopene), and the other into 0.5cm thick slices (for simmering broth, adds texture). Place in separate bowls and set aside.

   

2. Step 2: Prep everything before the pot heats up

   Wash the shiitake mushrooms, make cross slits on the cap surface (not cutting through the stem, for appearance and flavor absorption). Wash the corn cob and cut into 4 sections. Peel the white radish and cut into 2cm thick slices. Rinse tofu slices and fried tofu puffs with water, drain. Wash leafy greens, remove old leaves and roots, drain. Soak vermicelli in warm water for 15 minutes until soft, drain. Arrange all cut ingredients on plates by category for easy blanching later.

   

3. Step 3: Gently fry aromatics—low and slow

   Heat a pot with cold oil, pour in 1 tbsp cooking oil, heat over low heat until the oil is slightly warm (avoid overheating to prevent burning seasonings). Add green onion sections, ginger slices, garlic slices, stir-fry for 1-2 minutes (until a rich aroma is released and the aromatics turn light golden). Keep low heat to prevent garlic from burning (burnt garlic tastes bitter and affects the broth).

   

4. Step 4: Cook the diced tomatoes until they break down

   Turn to medium-low heat, add the diced tomatoes, stir-fry quickly for 2-3 minutes (until the tomatoes soften and release red juice). Add 2 tbsp tomato sauce, continue stir-frying for 1 minute (to fully combine the sauce with the diced tomatoes, enhancing tomato flavor intensity). For a richer tartness, add 1/2 tsp sugar to balance (adjust by tomato’s sweet-tangy level, avoid over-sourness).

   

5. Step 5: Simmer hardy ingredients first—they build the broth

   Add 1.5-2 liters water to the sautéed tomato sauce, stir well. Add tomato slices, corn sections, shiitake mushrooms, bring to a boil over high heat (skim off any foam on the surface during boiling to keep the broth clear). Add 1-2 vegetable stock cubes (or 500ml vegetable stock), stir until the stock cubes dissolve completely. Turn to low heat, cover the pot, and simmer for 15-20 minutes (to infuse the broth with ingredient flavors, making the tomato taste richer).

   

6. Step 6: Add ingredients in order—don’t dump everything at once

   Open the lid, add 1-2 tsp salt (adjust by taste, reduce if using stock), sprinkle a pinch of ground black pepper (optional), stir well. First add white radish slices, tofu slices, fried tofu puffs (hardy ingredients, cook for 5-8 minutes until soft and flavorful). Then add soaked vermicelli/konjac noodles, cook for 2-3 minutes (avoid overcooking to prevent sogginess). Finally add leafy greens, cherry tomatoes (quick-cooking ingredients, cook for 1-2 minutes until just tender, to keep freshness).

   

7. Step 7: Dip or don’t dip—it’s flexible

   Pour the simmered tomato broth and all ingredients into a hot pot (keep on low heat to keep warm, eat while cooking). Serve with dipping sauce according to preference, e.g., sour cream + chopped parsley + black pepper (Western style), sesame paste + light soy sauce + minced garlic (Chinese style), or eat directly (if eating directly, add more salt during seasoning to ensure sufficient flavor). Enjoy while hot—the broth is sweet and tangy, ingredients full of broth, warming both stomach and heart.

1. Tomatoes pale? Add 15g tomato paste—not sauce—for richer color and depth.

2. Want more aroma? Add 15g rice wine while sautéing tomatoes.

3. Strictly vegan? Double-check stock cube labels—some contain hidden animal derivatives.

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