• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Winnie Kison
  • E-Books
  • All Recipes
    • Appetizers
    • Baked Goods
    • Breakfast
    • Lunch/Dinner
    • Salads
    • Soups
    • Snacks
    • Smoothies
    • Sauces, Dips & Dressings
    • Dessert
  • Asian Recipes
    • Chinese
    • Japanese
    • Korean
    • Thai
  • Baby/Toddler
    • Baby Led Weaning
    • Toddler Meals
    • Toddler Recipes
    • Toddler Activities
  • Motherhood
    • Postpartum
  • Nutrition
  • Life/Family
  • Travel
  • Others
    • Holiday Recipes
Home » One Pot Hot Pot at Home (Tomato Base, Easy + Cozy Family Style Recipe)

One Pot Hot Pot at Home (Tomato Base, Easy + Cozy Family Style Recipe)

April 12, 2026 by Winnie Kison Leave a Comment

Jump to Recipe Print Recipe

This one pot tomato hot pot is cozy, nourishing, and incredibly easy to throw together. Using a tomato-flavored hot pot soup base packet gives you a rich, balanced broth without needing to build flavor from scratch!

Tips For The Best Hot Pot

Keep the broth at a gentle simmer rather than a rolling boil to prevent overcooking and to maintain a balanced flavor. As you let the pot simmer, the broth will naturally become richer and more flavorful over time. Try not to overcrowd the pot so the temperature stays consistent and ingredients cook properly, and taste the broth as you go, adding a little water if it becomes too strong.

It’s slightly tangy, a little sweet, and super comforting – perfect for a family-style dinner at home.

The Vegetables That Make This Hot Pot So Good

One of the best parts of this one pot hot pot is how each vegetable adds something different to the broth and overall texture!

1. Napa Cabbage

Softens beautifully and absorbs the tomato broth. The leaves become silky while the thicker stems stay slightly crisp, giving you a perfect balance.

2. Bok Choy

Adds freshness and a light crunch. It keeps the dish from feeling too heavy and pairs really well with the richness of the beef and tofu.

3. Kabocha Squash

This is what makes your broth extra special. As it cooks, it releases a natural sweetness that balances the tanginess of the tomato base and slightly thickens the soup.

4. Enoki Mushrooms

Delicate and slightly chewy, they cook quickly and soak up all the flavor from the broth.

5. Shiitake Mushrooms

These bring a deeper, earthy flavor that adds richness and umami to the entire pot.

6. Green Onions

Added at the end, they give a fresh, slightly sharp finish that brightens everything up.

Other Vegetables You Can Add

Swap or add based on what you have:

  • zucchini (light and tender)
  • spinach (quick-cooking and soft)
  • corn (adds sweetness)
  • daikon radish (absorbs broth and becomes very flavorful)
  • carrots (adds sweetness and color)

More Protein Options

If you want to change it up:

  • thinly sliced pork belly
  • chicken slices
  • shrimp
  • fish balls or meatballs

Final Thoughts

This one pot tomato hot pot is one of the easiest ways to create a comforting, nourishing meal at home. With a simple soup base packet and fresh ingredients, you get a rich, flavorful dish with minimal effort.

It’s the kind of meal that feels special but is simple enough to make anytime—and one you’ll keep coming back to.

Print Recipe

One Pot Hot Pot at Home (Tomato Base, Easy + Cozy Family Style Recipe)

Make a cozy one pot hot pot at home using a tomato-flavored hot pot soup base with napa cabbage, bok choy, ribeye, tofu, and mushrooms. This easy hot pot recipe is family-friendly and perfect for beginners!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: Asian
Keyword: asian, hot pot
Servings: 6 servings
Author: Winnie Kison

Ingredients

Broth

  • 1 packet tomato-flavored hot pot soup base
  • 6 –8 cups water

Vegetables

  • ½ napa cabbage chopped
  • 2 –3 heads bok choy halved
  • 1 –2 cups kabocha squash thinly sliced
  • 1 bundle enoki mushrooms trimmed
  • 4 –6 shiitake mushrooms stems removed
  • 2 –3 green onions sliced

Protein

  • 8 –10 oz thinly sliced ribeye
  • 1 block 14–16 oz tofu, cut into cubes

Add-Ins

  • 1 –2 packs frozen udon noodles

Instructions

  • In a large pot, add 6–8 cups of water and the tomato-flavored hot pot soup base. Add in all the ingredients: napa cabbage, bok choy, kabocha squash, mushrooms, tofu and thinly sliced rib eye in the middle. Let everything simmer for about 7-9 minutes until slightly tender.
  • Add in udon noodles to cook for 2–3 minutes until heated through and tender.
  • Turn off heat and serve hot with optional dipping sauces like chili oil or a garlic green onion sauce.

Share this:

  • Share on X (Opens in new window) X
  • Share on Facebook (Opens in new window) Facebook
  • Email a link to a friend (Opens in new window) Email
  • Print (Opens in new window) Print
  • Share on Tumblr (Opens in new window) Tumblr
  • Share on Pinterest (Opens in new window) Pinterest

Like this:

Like Loading…

Related

Filed Under: All Recipes, Asian Recipes, Chinese, Japanese Tagged With: hot pot, one pot

Previous Post: « Ground Pork Tofu Egg Gravy Bowl
Next Post: Easy Lazy Steamed Juicy Pork Dumpling (Easy No-Fold Recipe) »

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Hi, I’M WINNIE!

Food Blogger Lifestyle Photo In Los Angeles
I'm a lover all things nutrition and health. I'm here to share nourishing and delicious recipes, nutrition tips and life with you all!

I believe in promoting a healthy attitude towards food and body image through Intuitive Eating. I'm someone who loves a big bowl of greens but also, has a deep love for donuts! Also, I may or may not have an obsession with avocado, sourdough bread and nut butters.

B.S. in Nutrition and Dietetics.
Aspiring Registered Dietitian.
Psalms 37:4 ♥

Top Posts & Pages

  • 3-Ingredient Banana Pancakes (Baby-Led Weaning)
  • Easy Shrimp Patties (Baby & Toddler Friendly)
  • Chicken Veggie Rice Fritters (Baby-Led Weaning)
  • Peanut Butter Yogurt Pancakes
  • Blueberry Yogurt Loaf (Baby & Toddler Friendly)
  • Holiday Gingerbread Granola

Copyright © 2026 Winnie Kison on the Foodie Pro Theme

Loading Comments...
%d