4 Serves
91 Mins
33 g
121 g
21 g
Prepare the broth base by simmering water with aromatics in a large pot on the stove.
Ingredients, vitamins, and health benefits
Hot Water
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Vitamin E
2 mg / 15 mgVitamin K
44 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
116 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
518 mg / 1,250 mgPotassium
847 mg / 4,700 mgSodium
2676 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
67 µg / 55 µgFiber
11 g / 28 gSugar
11 g / 50 gSaturated Fat
6 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
110 gAlcohol
0 g
Wash and slice the assorted hot pot vegetables and proteins, arranging them on a large platter.
Transfer the prepared broth to the electric hot pot at the table and bring to a gentle boil.
Season the broth with salt and pepper to taste before adding the proteins and vegetables to cook.
Rice Vermicelli Noodles
Fresh Herbs
Hot Pot Broth Base
Assorted Hot Pot Proteins (Thinly sliced beef, lamb, or seafood)
Assorted Hot Pot Vegetables (Napa cabbage, mushrooms, tofu)
Salt
Black Pepper
Vitamin A
110 µg / 900 µgVitamin C
2 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
44 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
11 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
110 µg / 400 µgCalcium
116 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
518 mg / 1,250 mgPotassium
847 mg / 4,700 mgSodium
Fiber
11 g / 28 gSugar
11 g / 50 gSaturated Fat
6 g / 20 gCholesterol
50 mg / 300 mgCaffeine
0 mgNet Carbs
42
g3
g35
g
Zinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
67 µg / 55 µgAlcohol
0 g