Recipes Soups, Stews and Chili Recipes Broth and Stock Recipes Shortcut Vegetarian Hot Pot Broth Be the first to rate & review! 1 Photo A cozy and infinitely customizable hot pot party takes the edge off winter's chill and gets your guests in on the action. Gather family and friends around simmering broth and a spread of veggies, proteins, and aromatics—all cooked right at the table. By Marianne Williams Marianne Williams Marianne has been writing and testing recipes in the test kitchens for Dotdash Meredith since 2016. She studied at the International Culinary Center, in New York, and the International School of Italian Cuisine, in Italy, under highly esteemed chefs and graduated in 2015. Allrecipes' editorial guidelines Published on November 16, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 5 mins Cook Time: 40 mins Total Time: 45 mins Servings: 8 Yield: 8 cups Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 tablespoon canola oil 8 ounces sliced fresh mushrooms ¾ cup thinly sliced green onion ½ cup sliced ginger 2 ½ teaspoons salt ¾ cup Shaoxing rice wine ½ cup dried shiitake mushrooms 1 (1x4 inch) piece dried kombu (dried kelp) 1 ½ teaspoons date sugar (Optional) 3 quarts low-sodium vegetable broth 1 teaspoon goji berries ¼ cup sliced ginger Directions Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute. Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids. Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.) Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. I Made It Print Nutrition Facts (per serving) 158 Calories 2g Fat 27g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 158 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 1% Sodium 1346mg 59% Total Carbohydrate 27g 10% Dietary Fiber 2g 6% Protein 4g 8% Potassium 296mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.