If you love beef, tofu, and veggies in a warm, savory broth, then you'll love this easy Microwave Hotpot recipe. I am a HUGE fan of hotpot, especially the spicy dipping sauce on the side, and it's one of my favorite kind of cozy meal.
When I am craving this on colder days, I can make this easy version in under 10 minutes!
What Is Microwave Hotpot?
Microwave hotpot is exactly what it sounds like: a single-serving hotpot cooked entirely in the microwave! You just layer protein, vegetables, and tofu in a microwave-safe bowl, pour over a flavorful broth, and let the microwave do all the work while you relax and scroll on social media.
It’s a super easy and quick way enjoy hotpot at home, especially when you’re short on time.
Why You’ll Love This Microwave Hotpot
- Fast comfort food: Everything cooks in about 6 minutes, making it perfect for busy days.
- Customizable: Swap proteins and veggies based on what’s in your fridge.
- Perfect portion: Ideal for solo meals when you still want something warm and satisfying.
Equipment
- Microwave-safe glass container (around a 7-cup capacity)
- Microwave-safe plate
Ingredients for Microwave Hotpot
Main Ingredients
- Fish balls: Adds bouncy texture and classic hotpot flavor.
- Dried shiitake mushrooms: Brings a nice bite and soaks up the broth beautifully.
- Firm tofu: Provides protein and a soft contrast to the beef.
- Thinly sliced beef: Cooks quickly and makes the broth rich and savory.
- Bok choy: Adds freshness and a slight crunch.
- Napa cabbage: Turns tender and sweet as it cooks.
Hotpot Broth
- Soy sauce
- Sesame oil
- Garlic
- Ginger
- Low-sodium chicken broth
- Dried red chilies: optional but recommended for some heat!
Dipping Sauce
- Soy sauce
- Chicken broth or water
- Chili oil
- Rice vinegar
- Sugar
- Garlic
- Green onion
- Sesame seeds
Customizations
- Swap the protein: Try shrimp or sliced pork
- Add noodles: Glass noodles or instant ramen make it extra filling!
- Make it vegetarian: Skip the beef and use extra mushrooms with vegetable broth.
- Extra spice: Add more chili oil or fresh sliced chilies.
How to Make Microwave Hotpot
Assemble the Hotpot
Add fish balls, shiitake mushrooms, tofu, sliced beef, bok choy, and napa cabbage to a microwave-safe glass container.
Spread everything out evenly, tucking ingredients in so they’re snug but not overcrowded.
Mix the Broth
In a separate bowl, combine soy sauce, sesame oil, garlic, ginger, chicken broth, and dried red chilies if using.
Stir well and pour evenly over the ingredients.
Microwave
Cover with a microwave-safe plate. Microwave on high for 6 minutes, or until the beef is fully cooked and vegetables are tender.
Make the Dipping Sauce
While the hotpot cooks, stir together all dipping sauce ingredients until the sugar dissolves.
Serve
Carefully remove the hotpot from the microwave, uncover, and enjoy immediately with the dipping sauce on the side.
Storage
This microwave hotpot is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day. Reheat gently in the microwave until warmed through.
Tips to Make the Perfect Microwave Hotpot
- Thin slices matter: Thinly sliced beef cooks evenly and stays tender.
- Don’t overfill: Leave a little space so the food steams properly inside.
Frequently Asked Questions (FAQs)
What container is best for making microwave hotpot?
A microwave-safe glass bowl or container works best because it heats evenly and doesn’t absorb odors. Aim for around a 7-cup capacity so it doesn't overfill.
What other ingredients can I add to this hotpot?
This easy hotpot is very flexible! You can add spinach, frozen dumplings, fish tofu, or glass noodles. Just avoid overcrowding so everything cooks evenly.
Can I use a different protein instead of beef?
Yes! Thinly sliced pork, shrimp, or even leftover cooked chicken all work well. If using seafood, keep an eye on cooking time so it doesn’t overcook.
Can I make this microwave hotpot ahead of time?
You can prep all the ingredients and broth in advance and store them covered in the fridge for up to 24 hours. When ready to eat, simply microwave as directed.
Related Recipes You’ll Love
Microwave Hotpot
Equipment
- 7 cup microwave-safe glass container or microwave- safe large bowl
- Microwave-safe plate
Ingredients
Main Ingredients
- 3 fish balls cut in half
- 2 dried shiitake mushrooms rehydrated and sliced
- 3 oz firm tofu diced into ½ inch cubes
- 4 oz thinly sliced beef
- ⅓ cup bok choy roughly chopped into small pieces
- ½ cup napa cabbage roughly chopped into small pieces
Hotpot Broth
- 2.5 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 inch ginger minced
- 1 cup low-sodium chicken broth
- 2 dried Sichuan red chilies optional
Dipping Sauce
- 2.5 tablespoon soy sauce
- 2 tablespoon low-sodium chicken broth or water
- 1 tablespoon chili oil
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
- 1 clove garlic grated
- 1 tablespoon chopped green onion
- 1 teaspoon sesame seeds
Instructions
- In a microwave-safe glass container or bowl, add the fish balls, shiitake mushrooms, tofu, sliced beef, bok choy, and napa cabbage. Spread everything out evenly and gently tucking so they are snug without overcrowding.
- In a separate bowl, combine the soy sauce, sesame oil, garlic, ginger, chicken broth, and dried red chilies (if using). Stir well, then pour the broth evenly over the hotpot ingredients.
- Cover the container with a microwave-safe plate. Microwave on high for 6 minutes or until the beef is cooked through and the vegetables are tender.
- While the hotpot cooks, combine the soy sauce, chicken broth or water, chili oil, rice vinegar, sugar, garlic, chopped green onion, and sesame seeds in a small bowl. Stir until the sugar dissolves.
- Carefully remove the hotpot from the microwave (it will be hot) and remove the plate. Enjoy immediately with the dipping sauce on the side.
Kristeen Maryanne Haw says
Love this. Quick and easy