If you’re like me and enjoy cooking from scratch, you’ll find that having a few time-saving tricks can make your life much easier. Today, I’m excited to share a delightful and simple way to prepare a hot pot using ready-made broth. It’s not just convenient, but it still offers a wonderful taste that can rival homemade broth! All you need to do is gather your favorite chopped vegetables and proteins, toss them in a pot with the broth, and enjoy a comforting meal.

This article will guide you through different types of broths available in stores, allowing you to pick the best one for your dish. Ready-made broth is a lifesaver when you’re pressed for time but still craving a wholesome meal.

Don’t forget to check out my collection of hot pot recipes, from scratch, that you can create using these convenient broth options. Most of my recipes will work beautifully with the ready-made broth, except for a couple of traditional favorites like Sukiyaki and Shabu-shabu.

Store-bought hot pot broths usually come in versatile packaging, making them easy to use. You can find two main types:

• Stand-up pouches: These resemble chicken or beef stock pouches and can be poured straight into your pot.
• Condensed broths: These come as either thick liquid capsules or compressed powder cubes, requiring dilution with water as per package instructions.

While packages may suggest 3-4 servings, I find that in practice, a pouch serves about 2-3 people, especially in my household. Condensed types, like cubes, typically make about one serving, but don’t be surprised if you feel compelled to use more broth or water than recommended!

Ready-made hot pot broths come in an array of unique flavors, perfect for a variety of palates. Here are some favorites I’ve tried:

1. Goma Tan Tan Nabe Tsuyu (Mizkan Brand)

This broth brings together sesame paste, chili bean paste, and chili oil for a mild spiciness. It’s robust and satisfying, making it a great base for Tantanmen (spicy noodle soup).

2. Shiro Dashi Tōnyū Nabe (Kikkoman Brand)

Merging soy milk with Shiro Dashi gives this broth a rich flavor profile. The leftover broth is fantastic for cooking rice or as a sauce for udon noodles.

3. Miso Chanko Nabe (Daisho Brand)

This delicious miso-based broth is made with chicken, bonito flakes, and kelp, and it’s perfect for transforming into a comforting Zōsui (rice soup).

4. Goma Tōnyū Nabe Tsuyu (Mizkan Brand)

A delightful blend of chicken and kelp stock with soy milk and sesame, this broth is light yet savory—perfect for udon lovers!

5. Men-ya Mushashi Dashi Shōyu Aji (Daisho Brand)

This soy-based soup has a rich seafood flavor, created with a blend of bonito flakes, chicken, garlic, and anchovies—a true umami bomb!

6. Kyoto Tori Paitan Flavour (Daisho Brand)

Rich and creamy, this thick poultry broth is great for ramen or as a stand-alone dish. It carries the essence of Kyoto chicken ramen.

7. Yosenabe (Ebara Brand)

A light soy sauce base makes this broth surprisingly bold with hints of bonito and ginger—ideal for simmering or soaking ingredients.

8. Kimuchi Nabe (Ebara Brand)

Experience the unique blend of seafood base with kimchi flavor that introduces a light sour note to your hot pot. Perfect for spicy enthusiasts!

9. Seafood Broth (Ajinomoto Brand)

This brownish-clear broth is exceptionally versatile, especially for dishes featuring white fish or shellfish. Perfect for a light hot pot.

10. Thick Paitan Broth (Ajinomoto Brand)

This rich, deeply flavored broth combines pork and chicken to create a satisfying umami-rich foundation ideal for ramen.

These broths are designed for one-pot cooking, simplifying the meal-prep process. Here’s how to make the most of them:

Broth in a Stand-up Pouch

1. Shake the pouch well and open it.
2. Pour the broth into your pot and heat until boiling.
3. Add your meat and veggies, cooking for about 5-10 minutes until everything is thoroughly cooked.

Condensed Broth in a Capsule

1. Open the capsule and place the concentrated broth into your pot.
2. Add the necessary amount of water (usually 150-180ml) and bring it to boil.
3. Introduce your meat and vegetables, allowing them to cook for about 5-10 minutes.

Condensed Broth in Cubed Powder

1. Put a broth cube and the recommended water (around 180ml) in a pot and bring it to a boil.
2. Once boiling, add your prepared ingredients and simmer for about 5-10 minutes.

The beauty of a hot pot lies in its flexibility! You can customize it to your liking, but here’s a guide for what typically works well:

1. Goma Tōnyū Nabe Tsuyu (Mizkan Brand)

• Thinly sliced pork
• Chinese cabbage
• Mizuna
• Carrot
• Green onions
• Enoki mushrooms
• Aburaage (deep-fried tofu)
• Tofu

2. Seafood Broth (Ajinomoto Brand)

• Cod fillet, cut into bite-sized pieces
• Chicken thigh fillet, cut into bite-sized pieces
• Chinese cabbage
• Mizuna
• Carrot
• Green onions
• Shiitake mushrooms
• Tofu

3. Kimuchi Nabe (Ebara Brand)

• Thinly sliced pork
• Chinese cabbage
• Green onions
• Garlic chives (a must)
• Tofu

Often, you’ll have some delicious broth left after your hot pot meal. This broth, infused with the flavors of the meat and vegetables, can be the star of another dish. Consider using it for:

• Udon noodles
• Sōmen noodles
• Ramen noodles
• Zōsui (rice soup)

Not only does this reduce food waste, but it also creates a savory, comforting meal that wraps up your hot pot experience beautifully. Feel free to experiment with different ingredients for added flavor!