This Vegan Japanese Hot Pot, or Nabemono, is a comforting and customizable dish ideal for chilly evenings and communal dining. Made completely plant-based and gluten-free, it features a kombu-based broth and a variety of hearty vegetables, tofu, mushrooms, and konnyaku. Traditionally enjoyed simmering at the center of the table, this version offers all the rich umami flavor of classic Japanese hot pot with a nourishing vegan twist.

Full Recipe:

Ingredients

For the Soup Base:

1 piece dashi kombu (approx. 3×3 inches)
4–5 cups water, kombu dashi, or vegetable stock
3 tbsp gluten-free soy sauce (more to taste)
Optional: sake (to taste)
Optional: a splash of mirin

Vegetables & Toppings:

4–5 napa cabbage leaves, chopped
1 Japanese leek (white part only), chopped
½ pack enoki mushrooms
½ pack shimeji mushrooms
A handful of shiitake mushrooms, stems removed
½ large carrot, sliced (optional: cut into decorative shapes)
8 oz extra firm tofu, cubed
½ pack konnyaku, drained, rinsed, and sliced

To Serve (Optional Toppings & Sauces):

Steamed white rice
Scallions, sliced
Shichimi togarashi
Sesame sauce
Sesame oil
Chili oil
Ponzu sauce

Directions

Prepare Ingredients: Slice all vegetables and tofu into bite-sized pieces. Rinse konnyaku and cut into slices.
Make the Broth: In a pot, combine kombu and water or use vegetable stock. Let it simmer gently to release flavor.
Assemble the Pot: Layer the prepared vegetables, tofu, mushrooms, and konnyaku into the pot or donabe.
Add Liquid: Pour broth over the ingredients until the pot is filled but not overflowing.
Cook: Cover and bring to a gentle boil. Let simmer until all vegetables are tender and flavors meld, about 10–15 minutes.
Season & Serve: Adjust the broth with soy sauce, mirin, or sake as desired. Serve hot with rice and condiments on the side for dipping or drizzling.

Nutrients (per serving, approximate)

Calories: ~220
Protein: ~12g
Fat: ~7g
Carbohydrates: ~25g
Fiber: ~6g
Sugar: ~5g
Sodium: ~700mg
Vitamin C: ~35% DV
Calcium: ~15% DV
Iron: ~10% DV

The Origins of Nabemono

“Nabe” means pot and “mono” means things—together, nabemono refers to all things cooked in a hot pot. This communal style of cooking and dining has long been a staple in Japanese culture, especially during the colder months. Traditionally, hot pot might include meat or seafood, but its structure is beautifully adaptable, making it perfect for vegan adaptations. Rooted in togetherness, warmth, and shared enjoyment, nabemono dishes are typically cooked and served in a donabe, a Japanese earthenware pot that retains heat and imparts a rustic charm.

A Broth That Brings Umami Without the Meat

In this vegan version, the broth is built on kombu—an edible kelp used in traditional Japanese dashi. When simmered, kombu releases glutamates that create deep umami flavor, a pillar of Japanese cuisine. You can enhance the broth with gluten-free soy sauce, sake, or a splash of mirin for added depth and subtle sweetness. Despite its simplicity, the kombu-based broth is rich, layered, and full of character, proving you don’t need animal products to achieve satisfying savoriness.

Why You’ll Love This Vegan Hot Pot

This dish is more than just a meal—it’s an experience. The interactive nature of hot pot allows everyone at the table to engage with the food as it cooks, selecting ingredients and customizing sauces to their liking. It’s deeply comforting and incredibly versatile, allowing for seasonal produce and your favorite plant-based ingredients. Whether you’re vegan, gluten-free, or simply looking for a lighter, nutrient-dense dinner, this hot pot will become a favorite. Plus, cleanup is minimal and the preparation is straightforward, making it a great weeknight option.

A Celebration of Plant-Based Ingredients

This recipe showcases a medley of vegetables and plant-based proteins that work in harmony to provide flavor, texture, and nutrition. Napa cabbage adds a soft sweetness, while leeks bring a mild, onion-like flavor. Carrots offer visual contrast and earthy notes, especially when cut into decorative shapes. Mushrooms—especially enoki, shimeji, and shiitake—bring natural umami and a satisfying chew. Tofu lends protein and creaminess, and konnyaku offers a unique jelly-like texture that absorbs the surrounding broth beautifully.

Health Benefits of Vegan Nabemono

This hot pot is a nutrient-rich powerhouse. It’s low in calories and saturated fat, yet high in fiber, plant protein, and antioxidants. Mushrooms provide immune-boosting beta-glucans, while tofu offers calcium, iron, and complete plant-based protein. Kombu contains iodine and minerals that support thyroid health. The assortment of vegetables contributes essential vitamins like A, C, and K, and the inclusion of condiments such as sesame oil and chili oil can even support healthy digestion when used moderately. It’s comfort food that leaves you feeling full, satisfied, and energized.

How to Serve Vegan Hot Pot

Traditionally, hot pot is served right at the table using a portable stove or induction cooker to keep the broth simmering. Diners use chopsticks or ladles to select cooked ingredients and dip them into sauces of their choosing. For a full meal, serve with steamed white rice or brown rice on the side. Offer an array of dipping sauces—ponzu, sesame sauce, or chili oil—and optional toppings like scallions, shichimi togarashi (Japanese chili blend), or toasted sesame seeds. This makes for a fully customizable dining experience that can be as simple or elaborate as you like.

Common Mistakes to Avoid

Avoid boiling kombu for too long, as it can release a slimy texture and overly strong flavor. Instead, simmer gently and remove it once the broth is infused. Overcrowding the pot is another common error—it’s best to layer ingredients thoughtfully so each can cook evenly and retain its distinct texture. Also, resist the temptation to over-season too early; taste after the vegetables have simmered to get a sense of the broth’s natural depth before adding more soy sauce or salt.

Cooking Tips for Perfect Hot Pot

Use a heavy-bottomed pot or donabe to retain heat and prevent burning. Pre-slice all ingredients before starting the cooking process to allow for an easy flow of assembly. For a more flavorful broth, soak the kombu in water for 30 minutes to an hour before heating. Add denser vegetables like carrots and tofu first so they have more time to cook, and layer lighter items like mushrooms and cabbage on top to steam gently. Offer a mix of sauces and garnishes on the side to elevate the dining experience.

Variations to Try

You can easily adapt this hot pot to include seasonal vegetables like daikon radish, baby bok choy, spinach, or even sliced pumpkin. For protein variations, add seitan, tempeh, or frozen tofu for different textures. Swap konnyaku for glass noodles or rice noodles for a heartier base. To turn it into a spicy hot pot, stir in some gochujang, chili paste, or miso to the broth. The beauty of nabemono is in its flexibility—use what’s fresh, local, and available to you.

Ingredient Spotlight: Kombu

Kombu is a key ingredient in Japanese cuisine, revered for its ability to impart deep, savory umami to broths and sauces. Rich in iodine, calcium, and magnesium, it also aids digestion and enhances nutrient absorption. In vegan cooking, kombu serves as a powerful flavor foundation that replaces the need for meat or fish-based dashi. It’s typically sold dried and should be wiped clean and soaked before simmering. Even after use, kombu can be chopped and reused in stir-fries or stews to reduce waste.

Conclusion

Vegan Japanese Hot Pot is more than just a comforting winter meal—it’s an invitation to connect with others and nourish your body with simple, real ingredients. With its delicate yet flavorful kombu broth, colorful array of vegetables, and satisfying plant-based proteins, this dish celebrates the elegance of Japanese cuisine in a completely plant-forward way. Whether you’re new to hot pot or a long-time fan, this vegan version brings warmth, joy, and deliciousness to your table—one simmering ladleful at a time.