Deliciously Healthy Asian Hot Pot

A vegan hot pot with a earthy richness to it.

How do you like your hot pot? Well, there are tons of different versions of hot pot you can choose from. As a vegan, there a re a number of veggies choices to make use of for a hot pot if you only know how to mix and match.

Admittedly, when I started my vegan journey, I was struggling of what could be combined with what and not sabotage the flavors or the total outcome. This goes especially for soup. The online community has helped a lot in my dilemmas. A hot pot is one example of such combination of flavors that I definitely had to work on.

Thanks to this recipe I found online, cooking an Asian hot pot has never been this easy and flavorful. It may seems so simply but wait ’til you get a taste of it. You will want to have it more often than you think you would.

Check out the recipe below.

Asian Hot Pot




1 3.75-ounce package cellophane (bean thread) or thin rice noodles

1 tablespoon olive oil

8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced

6 cups vegetable or low-sodium chicken broth

2/3 cup low-sodium soy sauce

2 tablespoons grated fresh ginger

1 teaspoon chili sauce or hot pepper sauce to taste (optional)

4 scallions (green and white parts), thinly sliced

4 carrots, thinly sliced

8 ounces green beans, trimmed and cut into 2-inch pieces





Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.

Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.

Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.

Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.


Divide the noodles among individual bowls and ladle the soup over the top.


A very big thank you to for this delicious healthy dish.

Credits to the following for the images: