Rosheen Kaul’s bone broth hotpot

Name: Rosheen Kaul’s bone broth hotpot
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 litres (plus more to top up, depending on the size of your pot); salt to taste; 200-300g Asian mushrooms (enoki, oyster mushrooms, sliced shiitake); 2 bunches leafy greens (wombok cabbage, bok choy, spinach, etc), cut into 4cm lengths; 1-2 small starchy vegetables (daikon, carrot, sweet potato, etc), thinly sliced; 300-400g meat and seafood (shredded chicken, sliced leftover pork chops, prawns etc), precooked or raw and thinly sliced; 100g uncooked noodles or cooked rice; 2 sliced red chillies in 1 tbsp soy sauce for dipping

This is the ultimate communal dining experience: a simmering broth that grows more delicious and complex with every ingredient you add.

Rosheen Kaul

June 6, 2025

Bone broth hotpot has endless possibilities, depending on what you dunk in.Armelle Habib STYLING: Lee Blaylock

easyTime:< 30 minsServes:4

I love the ceremony of eating a hotpot as a shared meal, but there’s no reason this can’t be scaled down to a nourishing meal for one. Here, we’re dunking an array of quick-cooking ingredients into a simmering broth, which becomes infused with all their delicious flavours. I love to eat this dish with a dipping sauce of sliced red chillies in soy sauce.

Ingredients

2 litres bone broth (plus more to top up, depending on the size of your pot)
salt to taste
200-300g Asian mushrooms (enoki, oyster mushrooms, sliced shiitake)
2 bunches leafy greens (wombok cabbage, bok choy, spinach, etc), cut into 4cm lengths
1-2 small starchy vegetables (daikon, carrot, sweet potato, etc), thinly sliced
300-400g meat and seafood (shredded chicken, sliced leftover pork chops, prawns etc), precooked or raw and thinly sliced
100g uncooked noodles or cooked rice
2 sliced red chillies in 1 tbsp soy sauce for dipping

Method

Step 1
Bring the broth to a boil in a large pot or Dutch oven, and season with salt to taste.
Step 2
If you’re eating this hotpot-style at the table, transfer the pot of hot broth to a camping stove set up on your dining table and keep the broth at a low simmer. Add ingredients one by one and eat them progressively as they cook.
Step 3
If you’re using the stove, add some ingredients to the pot and remove the pot from the heat. Transfer the pot to a heatproof surface on the dining table and scoop the cooked ingredients from the pot. Reheat the broth on the stove as required to cook the remaining ingredients.
Step 4
Add the uncooked noodles or cooked rice at the end to make a delicious soup, packed with flavour from all the ingredients you’ve been cooking in the broth.
Step 5
Serve with sliced chillies in soy sauce.

Notes

“Hotpot-style” refers to the often communal style of dining in which an array of fresh, quick-cooking ingredients is dipped into a simmering broth to cook, one piece at a time. As each delicious morsel is cooked and fished out with chopsticks to enjoy, the broth becomes imbued with the essence of all the individual ingredients – meat, seafood and vegetables – resulting in a richly flavoured and delicious soup.

A camping stove set in the middle of the dining table is ideal, but a good Dutch oven or cast-iron pot could work, too, brought to the boil with the ingredients then transferred to the table so everyone can search for the delights within. You may need to pop it back on the stove from time to time to bring it back to a boil.

You can use any ingredient you like, as long as it cooks quickly. Firmer vegetables such as carrot, daikon, or sweet potato need to be sliced thinly, as do proteins. Frozen meat sliced for a hotpot is available at select butchers and Asian grocers, and seafood such as prawns, pipis or sliced white fish also make wonderful additions.