Quick & Easy Tomato Broth Hot Pot
70% authentic · Chinese
A simplified and flavorful hot pot variation using a tangy tomato-based broth, quicker to prepare and offering a refreshing alternative to traditional broths.
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Ingredients
- Chicken broth8 cups
- Canned diced tomatoes1 (14.5 oz) can, undrained
- Tomato paste2 tablespoons
- Garlic, minced3 cloves
- Ginger, grated1 teaspoon
- Sugar1 teaspoon
- Saltto taste
- Black pepperto taste
- Thinly sliced chicken breast1 lb
- Shrimp, peeled and deveined1/2 lb
- Broccoli florets2 cups
- Corn on the cob, cut into 1-inch pieces2 ears
- Enoki mushrooms4 oz
- Scallions, choppedfor garnish
Steps
- 1
In a large pot, combine chicken broth, diced tomatoes (with juice), tomato paste, minced garlic, grated ginger, and sugar. Bring to a boil.
- 2
Reduce heat and simmer for 15 minutes, allowing the tomato flavor to develop. Season with salt and black pepper to taste.
- 3
Transfer the tomato broth to a portable induction cooker or hot pot burner.
- 4
Arrange platters of thinly sliced chicken breast, shrimp, broccoli florets, corn pieces, and enoki mushrooms around the pot.
- 5
Diners cook their chosen ingredients in the simmering tomato broth.
- 6
Garnish with chopped scallions before serving.
