Hot Pot

Singapore hot pot, is a dish I first tried on my honeymoon in (of all places), Singapore!. We visited one of those huge open-air markets that serves a dizzying array of delicious street food. The one we chose was close to Chinatown and just a few blocks from the water.

One thing about Singapore is that it’s spotless. It’s probably one of the cleanest cities I’ve ever been to, so we had no fear of eating from the vendors. We sat at an outdoor table with an elaborate pot with a burner, similar to a fondue. Then a tray filled with meat and vegetables was brought to us along with several small dishes containing dipping sauce

What is a hot pot?

Singapore hot pot, also called steamboat, is a dish popular at outdoor food markets throughout Southeast Asia. Made in an elaborate pot with a burner, similar to a fondue, hot pot involves cooking raw, fresh ingredients in a tasty simmering soup base.

Hot pot can vary between regions and cooks. While the base is generally the same, the additions and garnishes can change the flavor. Keep it simple and add seasoning or sauces to the soup after it’s cooked. Chinese hot pot, or steamboat originated in China and has evolved with variations in Singapore, Korea, Vietnam, Thailand and Japan. 

Where does this hot pot recipe originate?

I developed this hot pot broth recipe based on the soups we had in Singapore and Malaysia. It is a nice soup for “divided” households, where one or more family members are vegetarian or like different kinds of meat. 

Simply serve the chicken, shrimp, or beef separately, and you won’t have to cook twice for your vegetarian. This is also a fantastic soup to serve to someone who is feeling a bit under the weather. Add more garlic, ginger, and chili oil to help clear up stuffy sinuses!

Though the broth starts out very plain, the magic flavor comes as the ingredients simmer. Put out small bowls of condiments like Asian chili oil, Thai fish sauce, soy sauce, sesame oil, coconut aminos, chopped peanuts or cashews, extra bean sprouts, and fresh cilantro. Add your choice of condiements, and a simple bowl of broth becomes a hot, sour, salty, spicy, or sweet soup, depending on how you jazz up your bowl.

Hot pot ingredients

Use these ingredients as a starting point, adding more of your favorite veggies or proteins. Most of the ingredients can be found in major grocery stores or an Asian market.

Hot Pot Broth

• chicken broth (or vegetable broth)
• fresh lime juice
• garlic 
• ginger 
• sesame oil

Hot Pot Vegetables and Protein

Start with:

• Onion
• carrots 
• celery 

Consider the following vegetables:

• leafy greens like baby bok choy, Napa cabbage, or spinach.

• snow peas 
• broccolini
• bean sprouts
• mushooms; like oyster, shitaki, or enoki mushrooms.  

Protein suggestions:

Figure about 1 pound of protein per person.

• cooked chicken breast 
•  firm tofu
• shrimp
• thinly sliced beef
• pork belly
• Asian fish balls (These are usually available in the frozen section Asian markets.

Optional:

I like shiratki noodles which made from yams. They are low carb and gluten free. Glass noodles are made from mung beans and are naturally gluten free.

• shirataki noodles  
• glass noodles
• rice noodles

Serve these items on the side so each person can add as much, (or as little) flavor as they want:

The five flavor profiles are spicy, sweet, sour, salty, and umami. 

Hot:

• chili oil

Sour:

• rice vinegar
• black vinegar
• extra lime wedges

Sweet:

• white or coconut sugar

Salty:

• chopped peanuts or cashews
• fish sauce

Umami:

• additional sesame oil
• ​soy sauce or coconut aminos

Garnish:

• chopped cilantro
• thinly sliced green onions

How to make hot pot

While it’s traditionally made in an electric Hot Pot like this, I’ve adapted the recipe so that the ingredients are all precooked instead of cooked in the simmering pot of soup. I do this so everyone can choose their own protein once the soup is done. Add the firmest vegetables first and finish with the softest ones such as snow peas and bean sprouts which need a minimal amount of cooking time. Green onions should be added at the very end, when the soup is done.

• Bring broth to a boil in a large saucepan. 
• Season broth with juice and zest of lemon or lime, fresh ginger, and minced or sliced garlic. 
• Add vegetables from firm to soft, starting with onions, carrots, celery, bok choy, and mushrooms. 
• Simmer gently until all vegetables are tender, about 10 minutes.
• If serving protein separately, (beef, chicken, shrimp, or tofu) cook and place in separate bowls. If not, feel free to add to the soup, cooking until meat is done. 
• 5 minutes before serving add sliced snow peas, green onions, and bean sprouts. Season to taste with sesame oil and fish sauce if desired.
• Serve soup in large bowls with condiments on the side so that each person can season to his or her liking. I love these beautiful Asian Soup Bowls.

Looking for other healthy Asian dishes?

This Chicken Satay with “Peanut” sauce substitutes cashews for peanuts and is a delicious Southeast Asian street food. 

This healthier version of Chinese Chicken Salad  skips the wontons and the carbs, but still gets lots of crunch from the almonds and cabbage.

Pork Meat Balls with Sweet and Sour Sauce skip the wonton wrapper, but not the flavor!

Substitute cauliflower rice and this easy Stir Fry is a healthy and easy dish using either chicken, beef or tofu.

Homemade California Rolls

Chinese Lettuce Wraps can be made with ground chicken or beef.

Seared Ahi Tuna with Wasabi Butter

Pork Dumplings