One Pot, Two Meals: Clear Tomato Dory Soup & Spicy Chongqing Hot Pot

Okay, let’s be real—who wants to spend hours in the kitchen prepping two separate meals for a crowd? Not me! That’s why I’m obsessed with this one-pot wonder: a split pot that serves up two totally different, totally delicious dishes at the same time. On one side, we’ve got a light, nourishing clear tomato dory soup (hello, vitamins and comfort!), and on the other? A fiery, flavorful Chongqing hot pot that’ll make your taste buds dance. Trust me, this is the kind of meal that turns a regular weeknight into a feast—and it’s way easier than it sounds. Let’s dive in!

Why This One-Pot Hack Is a Game-Changer

First off, let’s talk logistics. Cooking two meals in one pot means less cleanup (hallelujah!), less time hovering over the stove, and more time hanging out with whoever you’re cooking for. Plus, it’s perfect for picky eaters—someone who hates spice can dive into the soup, while spice lovers can go wild with the hot pot. Win-win, right?

And let’s not forget the nutrition angle. The tomato dory soup is packed with good stuff: lean protein from the dory, calcium, vitamin C, and lycopene from the tomatoes. It’s great for anyone needing a gentle, nourishing meal—think post-workout, after a long day, or even for folks who prefer lighter flavors. The hot pot, on the other hand, is all about bold, satisfying flavor—perfect for when you’re craving something hearty and a little indulgent.

What You’ll Need (No Fancy Gear Required!)

You don’t need a fancy kitchen setup for this. Just grab these ingredients, and you’re good to go:

For the Clear Tomato Dory Soup

• 1 dory fish (cleaned, scaled, gutted)
• 1 small tomato (sliced)
• 1 piece ginger (sliced)
• 3-4 garlic cloves (minced)
• 1 tbsp cooking wine
• 1 tbsp light soy sauce
• 1 handful dried scallop edges (optional, but adds umami!)
• 1 garlic sprout (sliced, for garnish)
• Water (enough to cover the fish)
• Oil (for frying the fish)

For the Spicy Chongqing Hot Pot

• Chongqing hot pot base (store-bought is totally fine—look for one with chili peppers, Sichuan peppercorns, and fermented broad beans)
• Hot water (to make the broth)
• 1 handful enoki mushrooms (trimmed, torn)
• 1 pack bamboo shoots (sliced, soaked in water to remove bitterness)
• 1 section sausage (sliced thin)
• 1 lettuce (peeled, cut into sections)
• 1 bowl hot pot meatballs (any kind you like—fish balls, beef balls, etc.)
• 1 pot lamb slices (frozen, works great)

Step-by-Step: Let’s Cook (No Stress, Promise!)

Okay, let’s get cooking. I’ll walk you through each step—no fancy techniques required. Just follow along, and you’ll have two amazing meals ready in no time.

Step 1: Prep the Dory for the Soup

First, take your cleaned dory and make a few shallow cuts along the back. This helps the fish cook evenly and lets the flavors seep in. Pro tip: Pat the fish dry with paper towels—dry fish fries better and doesn’t splatter as much (trust me, I’ve learned this the hard way).

Step 2: Fry the Dory (Golden & Crispy!)

Heat a little oil in the pot (we’ll use the same pot for both dishes later, but for now, just focus on the soup side). Once the oil is hot, carefully place the dory in the pot. Let it fry for a few minutes on each side until it’s golden and crispy. Don’t rush this step—crispy fish makes the soup taste way better!

Step 3: Prep the Aromatics (Ginger & Garlic)

While the fish is frying, slice the ginger and mince the garlic. These are the flavor foundation for the soup—don’t skip ’em! Fresh ginger and garlic add that warm, savory kick that makes the soup feel cozy.

Step 4: Sauté the Aromatics & Finish the Fish

Once the fish is golden on both sides, add the ginger and garlic to the pot. Sauté them for 30 seconds or so until they smell fragrant—don’t burn them! Then, let the fish and aromatics hang out together for a minute to let the flavors meld.

Step 5: Add Liquid & Start the Soup

Now, pour in enough water to cover the fish. Add the cooking wine and light soy sauce—these help cut through the fishy taste and add depth. Stir everything gently, then bring it to a boil over high heat.

Step 6: Simmer the Soup (Let the Flavors Develop)

Once the soup is boiling, turn the heat down to low. Let it simmer for about 10-15 minutes. This is when the fish will release its flavor into the broth, and the soup will start to taste rich and comforting. Pro tip: Skim any foam off the top to keep the soup clear—though it’s not mandatory, it looks nicer!

Step 7: Add Tomatoes (Brighten Up the Soup)

While the soup simmers, wash and slice the tomato. Tomatoes add a bright, sweet-tart flavor that balances out the savory fish broth. Once the soup has simmered for 10 minutes, add the tomato slices and let it simmer for another 5 minutes.

Step 8: Prep the Hot Pot Base (Spice Lovers, Rejoice!)

Now, it’s time to set up the hot pot side. If you’re using a split pot (like a hot pot pot), this is easy—just add the Chongqing hot pot base to one side. Pour in hot water (not boiling, but hot) and stir until the base is dissolved. If you don’t have a split pot, you can use two separate pots, but the one-pot method is way more fun!

Step 9: Add Dried Scallop Edges to the Soup (Optional Umami Boost)

If you’re using dried scallop edges (they’re like little umami bombs!), add them to the soup now. Let them simmer for a few minutes until they’re tender. They add a subtle, briny flavor that makes the soup taste even more complex.

Step 10: Transfer the Soup to the Split Pot (One Pot, Two Meals!)

Now, it’s time to bring both dishes together. If you’re using a split pot, carefully pour the simmering tomato dory soup into one side. Turn on the heat under the soup side to keep it warm. The hot pot side should already be ready to go—just make sure the broth is hot.

Step 11: Garnish the Soup (Pretty & Delicious!)

Wash and slice the garlic sprout. Sprinkle it over the soup for a fresh, herby garnish. It adds a little crunch and a bright green color that makes the soup look (and taste) better.

Step 12: Prep the Hot Pot Ingredients (Get Ready to Cook!)

Now, let’s prep all the hot pot ingredients so they’re ready to cook. Here’s how:

• Enoki mushrooms: Trim the tough ends and tear them into small clumps. No need to wash them if they’re fresh—just wipe them with a damp cloth.
• Bamboo shoots: Slice them into thin strips and soak them in water for 10 minutes to remove any bitterness. Drain well before adding to the hot pot.
• Sausage: Slice it into thin rounds. You can use any kind of sausage—pork, chicken, or even vegetarian!
• Lettuce: Peel the outer leaves (they’re a little tough) and cut the rest into bite-sized sections. Wash well and drain.
• Meatballs & lamb slices: These are usually pre-prepped, so just take them out of the package and put them in bowls. The lamb slices are great because they cook in seconds!

Step 13: Cook & Enjoy (The Best Part!)

Now, it’s time to eat! Grab your chopsticks and start cooking. For the hot pot, just drop the ingredients into the spicy broth and cook until they’re done. The enoki mushrooms take about 1 minute, the bamboo shoots take 2-3 minutes, the sausage takes 3-4 minutes, and the meatballs and lamb slices take just a few seconds. For the soup, the fish is already cooked—just scoop it out and enjoy the tender, flaky flesh with the flavorful broth.

Pro Tips to Make This Even Better

Here are a few little tricks I’ve learned to make this meal even more delicious and easy:

• Pat the dory dry before frying: This prevents splattering and helps the fish get crispy.
• Use hot water for the hot pot base: It dissolves the base faster and keeps the broth hot longer.
• Soak the bamboo shoots: This removes bitterness—trust me, you don’t want to skip this!
• Don’t overcook the lamb slices: They’re thin, so they cook in 10-15 seconds. Overcooking makes them tough.
• Add a little sugar to the soup: A pinch of sugar balances out the acidity of the tomatoes and makes the broth taste sweeter.

My Honest Thoughts (No Filter!)

Okay, let’s be real—this meal is not perfect (nothing is!), but it’s pretty dang good. The tomato dory soup is light, flavorful, and perfect for when you want something nourishing. The hot pot is spicy, bold, and totally satisfying—though I will say, if you’re not a fan of super spicy food, you might want to use less hot pot base. Also, the cleanup is way easier than cooking two separate meals—win!

One thing I learned the hard way: Don’t add the garlic sprout to the soup too early. It gets mushy if you let it simmer for too long. Add it right before serving for the best texture. Also, the dried scallop edges are optional, but they add a really nice umami flavor—if you can find them, I highly recommend using them.

Final Thoughts (No Boring Summary!)

Overall, this one-pot, two-meal hack is a keeper. It’s easy, versatile, and perfect for feeding a crowd (or just treating yourself to a feast). Whether you’re a soup lover or a hot pot fanatic, there’s something here for everyone. I’ve made this a few times now, and it’s always a hit—my friends and family can’t get enough of the spicy hot pot, and I love the comforting tomato dory soup.

So, next time you’re stuck on what to cook for dinner (or a weekend gathering), give this a try. You won’t regret it—less cleanup, more flavor, and a whole lot of fun. Trust me, your taste buds (and your kitchen) will thank you!