Description

This easy hot pot broth recipe creates a shimmering golden liquid, rich with aromatic spices and saffron, offering a deeply flavorful base for a healthy and engaging communal dining experience.

Ingredients

Scale

10.5 cups vegetable broth (or low-sodium chicken broth)
0.5 oz dried shiitake mushrooms (rehydrate until tender, or use fresh cremini)
4 inch piece fresh ginger, peeled and thinly sliced
4 cloves garlic, smashed
3 spring onions (scallions), cut into 2 inch pieces
2 star anise pods
1 cinnamon stick, 3 inch long
0.04 oz saffron threads
2 tbsp neutral vegetable oil (e.g., canola, sunflower)
0.5 oz whole Sichuan peppercorns, divided (or black peppercorns for milder warmth)
4 tbsp alcohol-free light soy sauce (use gluten-free tamari for a low-carb hot pot broth recipe)
1 tbsp granulated sugar
1 tsp white pepper
Salt to taste
A generous handful fresh cilantro leaves (for vibrant garnish)
1 red chili, thinly sliced into rings (for a pop of color and optional heat as garnish)

Instructions

Rehydrate Shiitake & Prep Aromatics: Place dried shiitake in a heatproof bowl, cover with 1 cup hot water, and let sit for 20 minutes until softened. Remove mushrooms, reserving the soaking liquid. Slice mushrooms into bite-sized pieces. Thinly slice ginger, smash garlic, and cut spring onions.
Prepare Broth Base: In a large stockpot (e.g., a 6-quart Dutch oven), combine vegetable broth, sliced rehydrated shiitake, thinly sliced fresh ginger, smashed garlic cloves, 2 inch spring onion pieces, star anise pods, cinnamon stick, and the strained shiitake soaking liquid.
Infuse Saffron: Add saffron threads directly to the broth mixture. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer gently for 30 minutes. (Optional: If broth is not golden enough, simmer covered for an extra 5-10 minutes.)
Toast Sichuan Peppercorns: While the broth simmers, heat 2 tbsp neutral vegetable oil in a small frying pan over medium-low heat. Add 0.35 oz (10 g) of the whole Sichuan peppercorns. Toast gently for 3-5 minutes, stirring, until fragrant and slightly darker. Let cool, then lightly crush.
Finish & Season Broth: After 30 minutes, carefully remove and discard star anise pods and cinnamon stick. Stir in the toasted and crushed Sichuan peppercorns, 4 tbsp light soy sauce, 1 tbsp granulated sugar, and 1 tsp white pepper. Taste and adjust seasoning with salt if needed.
Strain (Optional for Clarity): For a visually pristine broth, carefully strain the entire liquid through a fine-mesh sieve into another clean pot, discarding all solids. Keep the hot pot broth warm.
Plating and Serving: Pour the shimmering hot pot broth into your hot pot vessel. Scatter the remaining 0.15 oz (5 g) whole Sichuan peppercorns, a generous handful of fresh cilantro leaves, and thinly sliced red chili rings evenly over the surface.

Notes

For special dietary needs: For a low-carb option, confirm your vegetable broth has no added sugars and use gluten-free tamari instead of soy sauce. If you’re making a vegan hot pot broth recipe, ensure all your added ingredients are plant-based and use a quality vegetable broth. Store leftover broth in the refrigerator for up to 3-4 days or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop, Simmering
Cuisine: Asian

Nutrition

Serving Size: 1.5 cups (approx 360 mL)
Calories: 70 calories
Sugar: 2 g
Sodium: 540 mg
Fat: 4 g
Saturated Fat: 0.8 g
Unsaturated Fat: 3.2 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1.5 g
Protein: 2 g
Cholesterol: 0 mg

Keywords: hot pot broth, easy recipe, communal dining, aromatic, saffron, shiitake, ginger, Sichuan peppercorns, healthy, weeknight dinner