If you want a hot pot broth that's light, clean, and full of umami, this dashi hot pot broth is such a good one to make at home.
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Instead of making dashi from scratch, I use Hondashi (instant dashi powder) for a quick, umami-rich base - then build on it with simple ingredients like cabbage, carrots, ginger, and green onions to add natural sweetness and flavor.
It's clean, comforting, and perfect when you want something lighter to balance out richer or spicy broths (like mala!).
I actually made this alongside a spicy Sichuan mala broth, and this dashi side was PERFECT when I needed a break from the heat - warm, savory, and really soothing.
What is dashi hot pot broth?
Dashi is a Japanese-style broth known for its light, savory, umami flavor.
In traditional versions, it's made with kombu (kelp) and bonito flakes, but for everyday cooking, many people (including me!) use Hondashi, which gives you that same flavor in a much faster and easier way.
For hot pot, dashi is usually kept simple so it doesn't overpower the ingredients - instead, it enhances everything you cook in it.
Why you'll love this version
- Quick and easy (no need to make dashi from scratch)
- Light but still super flavorful
- Naturally sweetened with vegetables
- Great for seafood, tofu, and veggies
- Perfect balance to spicy broths
- Beginner-friendly and hard to mess up
Ingredients
Here's what I used for my dashi hot pot broth:
- 10 cups water
- 1-2 teaspoons Hondashi (adjust to taste)
- Flat cabbage, chopped
- Carrots, sliced
- Ginger, sliced
- Green onions
Ingredient notes
Hondashi
Hondashi is the shortcut that makes everything easy. It dissolves right into the water and gives you instant umami. You should be able to find it in your local Asian supermarket but if not it's also on Amazon.
Flat cabbage + carrots
These add a natural sweetness to the broth as they cook - honestly one of my favorite upgrades to a simple dashi base. If you can't find flat cabbage, you can use regular green cabbage.
Ginger
Adds a subtle warmth and freshness that makes the broth feel extra comforting.
Green onions
Gives a light aromatic flavor without overpowering the broth.
How to make dashi broth for hot pot
This version is still super simple, but blooming the aromatics first gives the broth extra flavor.
Step 1: Cook the aromatics
Heat a little oil in a pot over medium heat.
Add the ginger and green onions, and cook for about 1-2 minutes until fragrant.
Step 2: Add water
Pour in the water and bring it to a gentle simmer.
Step 3: Add Hondashi
Stir in the Hondashi until fully dissolved.
Start with a smaller amount and adjust to taste.
Step 4: Add vegetables
Add the cabbage and carrots, then let everything simmer for about 15 minutes, or until the vegetables are softened.
This helps naturally sweeten the broth and build more flavor.
Step 5: Start hot pot
Transfer the broth to your hot pot and add ingredients like napa cabbage, mushrooms, daikon, tofu, or whatever hearty ingredients you want simmering first.
Then cook your thinly sliced meats, seafood, leafy greens, and noodles as you eat.
We served with beef, pork, fish cakes, squid balls, bok choy, napa cabbage, king oyster mushrooms, and enoki mushrooms! And don't forget the dipping sauce!
What to cook in dashi hot pot
Dashi broth is especially good with ingredients that don't need a super bold broth to taste delicious.
Great ingredients for dashi hot pot:
- Thinly sliced beef
- Thinly sliced pork
- Shrimp
- White fish
- Clams
- Tofu
- Napa cabbage
- Tong ho
- Spinach
- Udon
- Glass noodles
- Enoki mushrooms
- Shiitake mushrooms
- Daikon radish
- Carrots
This type of broth is especially nice if you want the meal to feel a little lighter and more delicate.
Easy Dashi Hot Pot Broth (Using Hondashi)
This easy dashi hot pot broth uses Hondashi (instant dashi powder) for a quick, umami-rich base. Ginger and green onions are sautéed first for extra depth, then simmered with cabbage and carrots to naturally sweeten the broth. Light, cozy, and perfect for hot pot at home.
Ingredients
- 1 tablespoon cooking oil
- 3-4 slices ginger
- 2 green onions, cut into large pieces
- 10 cups water
- 12 teaspoons Hondashi (adjust to taste)
- 2 cups flat cabbage, chopped
- 1-2 carrots, sliced
Instructions
- Heat aromatics
Heat cooking oil in a pot over medium heat. Add sliced ginger and green onions, and cook for 1–2 minutes until fragrant. - Add water
Pour in the water and bring to a gentle simmer. - Add Hondashi
Stir in the Hondashi until fully dissolved. Taste and adjust as needed. - Add vegetables
Add cabbage and carrots, then simmer for about 15 minutes, or until softened, to naturally sweeten the broth. - Serve for hot pot
Transfer to your hot pot setup and cook meats, seafood, tofu, vegetables, and noodles as you eat.
Notes
- Start with less Hondashi and adjust to taste
- Sautéing ginger and green onions first adds extra depth and aroma
- Cabbage and carrots naturally sweeten the broth as they simmer
Leftover broth can be stored in the fridge for 2–3 days and reheated
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Nutrition Information:
Yield: 8 Serving Size: ⅛ of recipeAmount Per Serving: Calories: 33Total Fat: 2gSaturated Fat: 0gUnsaturated Fat: 2gSodium: 31mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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