Basic Mongolian Hot Pot Broth

Adding fresh flavors to prepared stock gives new life to a basic staple. This broth is good enough to drink or eat as a soup with snow peas and scallions. Or, use as the base for whenever you want a broth with Asian flavors.

Serves: 5Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy

Serves: 5


  • 1 scallion
  • 2½ cups chicken broth
  • 3½ cups water
  • 1 Tbsp. rice wine
  • ½ tsp. grated fresh ginger


  • Chop the scallion into thirds. Combine onion, chicken broth, water, wine, and ginger and bring to a boil. Simmer for 5 minutes and strain before using as a soup base or for a simmering hot pot broth.