Microwave Hot Pot (Easy 10-Minute Recipe)

There’s something deeply comforting about a bubbling bowl of hot pot. But who says you need a burner and a pot to enjoy it? When you want a quick meal, this meal is the move. Especially if you’re cooking for just yourself.

This microwave hot pot is my lazy-day answer to cozy, soul-warming meals. It’s fast, fuss-free, and comes together with just one bowl and a microwave. In just 7 minutes, you’ll have a steamy, savory hot pot that tastes like you put way more effort into it than you actually did.

What makes this recipe great is how customizable it is. You can switch up the soup base depending on your mood or what you have on hand. Craving something rich and creamy? Add a spoonful of miso or a splash of coconut milk.

Want a clear, clean broth? Stick to dashi, soy sauce, and a hint of sesame oil (which is what my recipe calls for). My base leans simple but flavorful: salty, a little sweet, and umami-packed. Designed to highlight the natural flavors of the vegetables and protein you toss in.

That’s the other beauty of microwave hot pot: it’s a perfect way to use up whatever is in your fridge. Thinly sliced meats, tofu, napa cabbage, mushrooms, fish cakes, or even instant noodles. They all work beautifully!

Just layer them in the right order so everything cooks evenly, pop it in the microwave, and let the heat do the rest. Once done, let it sit covered for a minute or two to let everything gently steam, and your hot pot is ready to enjoy. No burner, no cleanup, no stress!

How to Assemble

Assembling this microwave hot pot seriously couldn’t be easier! Start by layering your ingredients in a deep, microwave-safe bowl. I recommend using something at least 2 to 3 inches tall to prevent any broth from spilling over.

Place the tofu squares at the bottom to help anchor the dish. Then add the mushrooms, bean sprouts, and thinly sliced pork belly. Try to spread everything out evenly so it cooks uniformly. The mushrooms will soften and shrink, and the pork will cook quickly thanks to its thin cut.

Next, sprinkle the hondashi and drizzle the soy sauce and chili oil or chili crisp directly over the meat and vegetables. These ingredients will begin infusing everything with savory umami flavor as they heat.

Finally, place the napa cabbage leaves over the top like a lid. This helps trap the steam and gently cook everything underneath. Pour the water over the cabbage leaves to help them steam and to create the flavorful broth base.

The microwave does the rest from here. Just 7 minutes and the hot pot steams itself to perfection. When it’s done, use kitchen scissors to cut the cabbage into smaller pieces directly in the bowl, mix it all together, and you’ve got a cozy, one-bowl meal with minimal effort and cleanup.

It’s my go-to meal when I’m feeling lazy but want a nutritious meal! It’s also great for fridge clean-out days if you’ve got a lot of random veggies lying around.

What is Hondashi?: Instant Japanese Cooking Stock

To explain what hondashi is, first let’s go over what dashi is. Dashi is a foundational broth in Japanese cooking, known for its clean, delicate umami flavor. It’s the base for many iconic Japanese dishes: miso soup, noodle broths, simmered vegetables, and more. Unlike Western-style stocks that often simmer for hours, dashi is quick to make and typically consists of just a few ingredients: kombu (dried kelp), and katsuobushi (dried bonito flakes).

Hondashi is the convenient, granulated version of dashi that you can keep in your pantry and stir into water whenever you need a quick umami boost. Made primarily from dried bonito extract, salt, and sometimes kombu extract, it dissolves instantly and brings the essence of traditional dashi with none of the prep.

It’s especially useful for simple, fast meals like this microwave hot pot, where you want maximum flavor with minimal effort. Just a small amount goes a long way in transforming a basic broth into something rich and comforting.

Vegetables & Proteins For This Dish:

These hot pot ingredients are totally customizable! Feel free to swap in thinly sliced beef, chicken, shrimp, or even fish cakes, and use other veggies like bok choy, spinach, carrots, or glass noodles depending on what you have on hand. Here’s what I used for my recipe:

• Tofu: A great plant-based protein that soaks up flavor from the broth. The soft texture contrasts beautifully with crisp vegetables and tender meat.
• Enoki Mushrooms: Delicate and slightly crunchy, these mushrooms cook quickly and absorb broth well. They add texture and subtle earthiness.
• Shimeji Mushrooms: A bit heartier than enoki, shimeji mushrooms have a mild nutty flavor and maintain a nice bite when cooked.
• Bean Sprouts: Light and refreshing with a gentle crunch, bean sprouts add freshness and volume without overpowering the dish.
• Pork Belly (Thinly Sliced): Rich and savory, pork belly brings depth and indulgence. It cooks quickly since it’s thinly sliced, and infuses the broth with meaty umami.
• Napa Cabbage: Used to cover and steam the ingredients, napa cabbage becomes sweet and tender when cooked. It also helps prevent splattering in the microwave.

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