A Comforting, Umami-Packed Base for a Vibrant Hotpot Experience
This rich tomato hotpot base is a beloved choice for those who crave comfort, depth, and a bit of tang. Simmered with ripe tomatoes, aromatics, and a touch of butter for silky body, this broth forms the perfect base for all your hotpot add-ins—from thinly sliced beef and seafood to tofu, leafy greens, and rice noodles. Slightly sweet, deeply savory, and beautifully balanced, it sets the stage for a cozy, flavor-filled gathering.
Ingredients
Makes enough for 4–6 servings
- 4–5 large ripe tomatoes, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tbsp butter
- 1 tsp sugar
- 1 tsp light soy sauce
- 1 tbsp Shaoxing wine or dry sherry (optional)
- 1 cube or 1 tbsp chicken bouillon or stock concentrate
- 1.5 litres water (6 cups)
- Salt and white pepper, to taste
- Optional aromatics: 1 slice ginger, 1 piece dried tangerine peel, or 1 bay leaf
Instructions
Heat a large pot over medium heat and melt the butter. Add the onion and sauté until soft and lightly golden. Stir in the garlic and cook until fragrant—about 30 seconds.
Add the tomatoes and cook until they start to break down and release their juices, about 8–10 minutes. Stir in the tomato paste, sugar, and optional Shaoxing wine, letting everything simmer until thickened slightly.
Add water, bouillon, soy sauce, and optional aromatics. Bring to a boil, then reduce heat and simmer for 20–30 minutes, allowing flavors to deepen and meld.
Season with salt and white pepper to taste. For a smooth base, blend with an immersion blender or strain through a sieve; for rustic texture, leave it chunky.
Transfer to your hotpot setup, bring to a low simmer, and start dipping.
Cooking Tips
Use fully ripe tomatoes for maximum sweetness and depth. A small knob of butter adds body and rounds out acidity. If you prefer a thicker base, reduce the broth slightly before serving. Add tomato paste for color and richness—it’s the secret to that restaurant-style depth. For added umami, toss in a piece of dried kombu or shiitake during simmering, then remove before serving.
