Chinese Hot Pot Recipe
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Chinese Hot Pot Recipe – These comforting Chinese Hot Pots are loaded with veggies, chicken, and gluten free bean thread noodles in a warm, savory broth. Enjoy satisfying hot pot soup with your family as a perfect winter stew!
Noodle Soup for the Soul
Every Asian country has its own version of chicken noodle soup.
Actually, every country I can think of has a signature noodle soup! China alone has hundreds of variations based on regional culture and resources.
In China, soups are thought to hold healing properties and noodles are a sign of longevity. A noodle soup is therefore taken very seriously, as are most dishes.
Chinese culture holds a large amount of respect for the foods they eat; a lost tradition American culture is slowly beginning to regain.
Regional cuisines are highly respected and noted for their culinary and health-related attributes. Children are taught early on, how to prepare traditional dishes, some which have been around for thousands of years. And hot pot soups are still among the most popular dishes enjoyed by many families around the world.
Classic Chinese Hot Pot Soup
In high school, I spent the summer in China studying Chinese history, the Mandarin language, and the Uighur language spoken widely in the North Western Chinese province of Xinjiang.
We spent a great deal of our free time with Chinese college students who were eager to befriend “the foreigners” and brush up on their English.
These friends introduced me to a classic Chinese hot pot recipe, a method of making soup in which you gently cook raw vegetables in your serving bowl by pouring hot broth over the top, and allowing them to steep.
Chinese Hot Pots are a fun and interactive meal that allows each individual to personalize their bowl with favorite ingredients and spice.
Plus, bean thread noodles are made solely out of mung bean sprouts, therefore making this a gluten free and grain free dish. You’ll love how this recipe easily fits into a low carb diet!
Get the Full Chinese Hot Pot Recipe Below!
What You Need to Make Chinese Hot Pots
Inspired by my experiences in China and adapted numerous times, I’ve tried several different versions of hot pot recipes over the years. This final Chinese Hot Pot Recipe is by far my favorite, with the perfect combination of fresh, salty, and earthy flavors swimming in a warm, comforting broth.
Here are the ingredients you need to make gluten free Chinese Hot Pot soup:
- Chicken stock
- Rice vinegar
- Soy sauce
- Sesame oil
- Fresh ginger
- Garlic cloves
- Boneless, skinless chicken thighs – thinly sliced
- Bean thread noodles – can substitute rice noodles or udon noodles
- Green onions (scallions)
- Mung bean sprouts
- Bok choy (or baby bok choy)
- Chile-garlic sauce
My Easy and Gluten Free Hot Pot Recipe
My kids love this dish, and ask for Chinese Hot Pots on a regular basis! And this savory chicken soup is so wonderfully easy to make and delicious, I am more than happy to fulfill their request.
To make this Chinese Chicken Hot Pot Recipe:
- Bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, minced ginger, and cracked garlic to a low boil in a large soup pot on your bigger burner or induction burner.
- Add the thinly sliced chicken thighs to the hot pot soup base and simmer for 5-7 minutes, until just cooked through.
- Next, add the gluten free bean thread or rice noodles. Stir, then cover and remove from heat.
- Immediately serve by allowing each person to fill their bowls with fresh vegetables and a bit of chile garlic sauce. Then, ladle the scalding hot soup over the veggies and let them sit for 5 minutes before enjoying.
The Chinese Hot Pots are ready when the veggies are softened to your liking!
Frequently Asked Questions
Can This Hot Pot Recipe Be Made Vegetarian / Vegan?
Absolutely! This veggie-heavy hot pot recipe can easily be made vegan by substituting chicken broth with vegetable broth, and omitting the chicken. For protein, you might try some extra-firm tofu added along with the other vegetables in each individual’s bowl, before covering it with hot broth to cook. Sweet potato and other root vegetables in thin slices would be great. You could even use enoki mushrooms if you wish; you can find these in most Asian grocery stores.
How Far in Advance Can You Make Chinese Hot Pot Soup?
The broth for this savory Chinese stew can be made a few days in advance, and will certainly develop an even richer flavor as it sits in a sealed container in the fridge.
For optimum freshness, I recommend not adding the chicken and veggies until you are ready to serve though. Make the broth ahead of time, but then add the fresh chicken once you’ve reheated the broth on the stove to a low boil. Continue to prepare the soup according to the rest of my recipe.
Does Hot Pot Keep Well?
Yes! Even if you’ve prepared the soup base with the chicken, once cooled leftovers will store well in an airtight container for several days in the fridge, or up to 3 months in the freezer. Use fresh veggies to pour the reheated soup over when you’re ready to serve!
Can I Use Other Proteins?
This soup can be made with your choice of protein – chicken, beef, pork, seafood/shellfish (like oyster, crab, lobster, clams, mussels, shrimp, or squid), or even lamb. This hot pot broth soup can support your favorite protein taste. Just slice the meat thin enough to be able to pick it up with chopsticks.
What Else Could I Add-In?
Consider adding other leafy greens, (like napa cabbage, watercress, spinach, or fresh herbs) to the soup. You could also add dumplings to this soup recipe, or chili oil for extra spice.
Looking For More Savory Soup Recipes?
- Homemade Chicken Noodle Soup
- The Best Beef Stew Recipe
- Greek Lemon Chicken Soup
- Tom Yum Soup (Hot and Sour Soup)
- Nana’s Epic Navy Bean Ham Bone Soup
- Japanese Clear Soup Recipe
- Healthy Italian Soup
Check the printable recipe card below for the prep and cook time as well as the nutrition information percentages.
Chinese Hot Pot Recipe
- 6 cups chicken stock
- 6 cups water
- 1/2 cup rice vinegar
- 1/3 cup soy sauce
- 1 1/2 tablespoons sesame oil
- 3-5 slices fresh ginger
- 3-5 cloves garlic, cracked
- 1 pound boneless chicken thighs thinly sliced
- 5 ounces bean thread noodles or rice noodles
- 1 bunch green onions
- 1 1/2 cup mung bean sprouts
- 8 ounces mushrooms, any variety
- 4 baby bok choy
- chile-garlic sauce
- In a large pot, bring the chicken stock, water, rice vinegar, soy sauce, sesame oil, ginger and garlic to a boil. Add the thinly sliced chicken and simmer for 5-7 minutes, until just cooked through. Add the noodles. Stir, then cover and remove from heat.
- Meanwhile, chop all the veggies and place in serving bowls. When ready to serve, allow each person to fill their bowls with fresh vegetables and a bit of chile sauce.
- Ladle the scalding hot soup over the veggies and let them sit for 5 minutes. Mix and enjoy!
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