Solo Hot Pot (Small-Batch Comfort You Cook at the Table)
Solo hot pot is the ultimate cosy night-in food: nourishing broth, customisable toppings, and the joy of cooking each bite exactly how you like it.
No special equipment required - just a pot, a stove, and whatever bits you’ve got in the fridge.
It’s warming, flexible, and surprisingly budget-friendly.
Hey, I'm Verna!
About this recipe
What is a Solo Hot Pot?
Hot pot usually means a big communal feast. Bowls of veg, thinly sliced meats, and bubbling broth shared with friends and family.
But sometimes you want the ritual - without feeding an army.
This version keeps all the flavour and fun, just in personal size. You still get:
- deeply seasoned broth
- a punchy dipping sauce
- endless mix-and-match add-ins
The best part is you make only what you’ll eat. Zero leftovers, zero waste.
About The Broth
Traditional hot pot bases can be elaborate, but here we layer flavour using familiar ingredients:
- miso for depth
- gochujang for gentle heat and sweetness
- soy for savouriness
- sesame oil for nuttiness
- ginger + garlic for warmth
Everything simmers together into something rich and comforting - fast.
The Dipping Sauce
The broth cooks the food but it's the sauce that makes it addictive.
The combination of peanut butter, soy, sesame oil, chilli oil and herbs create something creamy, spicy and fragrant.
Each bite gets dunked, so you can control the intensity.
Hot tip: thin with a spoonful of hot broth - it becomes silky and restaurant-level.
Why You'll Love This
It’s perfect when you want:
- a lighter but satisfying dinner
- flexibility (use whatever protein/veg you have)
- something hands-on and soothing to eat
- comfort food without heavy cleanup
Plus, it’s easy to make vegetarian, vegan, gluten-free or high-protein just by swapping ingredients.
Fun fact
In many East Asian cuisines, hot pot is as much about slowing down as it is about eating.
You cook, you pause, you dip, you savour - it naturally encourages mindful eating.
Ingredients
For the soup base
- 1 tsp miso paste
- 1/2 tbsp gochujang
- 1/2 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1 tsp mirin
- 1 tsp grated ginger
- 1 tsp grated garlic
- A small handful chopped spring onions
- 500–600 ml water (more as needed)
Dipping sauce
- 1 tbsp smooth peanut butter
- 1 tbsp chilli oil (adjust to taste)
- 1/2 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1 tsp grated garlic
- Chopped spring onions
- Chopped fresh coriander
Suggested add-ins (choose a mix)
- Thinly sliced beef, pork, chicken, or tofu
- Mushrooms (shiitake, enoki, oyster, etc.)
- Cabbage, pak choi, or leafy greens
- Carrot, daikon, or thinly sliced veg
- Fish balls or tofu puffs
- Cooked noodles or rice cakes (optional)
Pair it with
Instructions
1. Make the broth
Add miso, gochujang, soy sauce, sesame oil, mirin, ginger, garlic and spring onions to a small pot.
Pour in the water and whisk until dissolved. Bring to a gentle simmer and cook for 5–8 minutes.
Taste and adjust:
- more soy for savoury
- more water if it feels too strong
2. Make the dipping sauce
In a bowl, whisk peanut butter with soy and sesame oil until smooth.
Stir in chilli oil, garlic, spring onions and coriander.
If it’s too thick, loosen with 1–2 teaspoons of hot broth.
3. Cook your add-ins
Keep the broth gently simmering.
Add in stages:
- harder veg first (carrot, daikon, cabbage stems)
- mushrooms and tofu
- thinly sliced meat — it cooks in 30–60 seconds
- delicate greens right at the end
4. Eat as you go
Lift pieces out, dip into the sauce, and keep cooking in small batches.
Top up with water if the broth reduces, and adjust seasoning along the way.
FAQs
Can I make this without chilli?
Yes - skip the chilli oil and add extra sesame oil or a little lime for brightness.
Can I make it vegan?
Absolutely. Use veggie stock instead of water if you like, and swap protein for tofu, tempeh or mushrooms.
Do I need special hot pot equipment?
No - a small pot or shallow pan works perfectly.
What noodles work best?
Cooked ramen, udon, glass noodles, or rice cakes all work. Add them near the end so they don’t overcook.
Can I meal prep this?
Prep the broth and chop ingredients ahead, but cook fresh - that’s the joy of hot pot.
Video demonstration
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