Tri Tip Hot Pot
A quick, high-volume hot pot with lean tri tip, konjac noodles, and fresh greens in a savory broth. 52g protein at just 412 calories — one of the most filling meals you can make when you're deep in a cut.
📹 Watch Christian Make This
Macro Breakdown (Per Serving)
Hot Pot for One, Built for a Cut
Hot pot is a communal tradition across East and Southeast Asia — a simmering pot of broth at the center of the table, with plates of thinly sliced meat, vegetables, and noodles that everyone cooks together. It's social, warming, and deeply satisfying. But at most hot pot restaurants, the endless dipping sauces, fatty broth bases, and unlimited noodles can push a single meal past 2,000 calories.
This version strips hot pot down to its essentials: lean tri tip for protein, konjac noodles for volume with almost zero calories, and fresh greens for fiber and micronutrients. The soup base provides all the flavor without the calorie load of a traditional hot pot broth.
It's Christian's go-to meal when clients are in a deep caloric deficit but still want something that feels like a real, satisfying dinner. At 412 calories with 52g protein, it fills the bowl and fills you up.
Heads Up: Sodium
This recipe is high in sodium from the soup base. Even if you're under your calorie target, expect some water retention the next day. It's not fat gain — it's water. Stay hydrated and it'll flush out in 24-48 hours. Don't panic-adjust your diet over temporary scale weight.
Ingredients
- 1 bag konjac noodles
- 1 bunch green onions
- 1 bunch crown daisy (tong ho)
- 7.5 oz raw lean tri tip
- 2 Bibigo dumplings (optional)
- Soup base (your choice)
- Water
Instructions
Prepare the broth. Bring water to a boil in a pot or portable hot pot. Add the soup base and stir until fully dissolved.
Add everything. Add the konjac noodles, sliced green onions, crown daisy, tri tip slices, and optional Bibigo dumplings all at once.
Cook and serve. Let everything cook until the meat is done — the tri tip slices are thin enough to cook in minutes. Serve directly from the pot.
💡 Christian's Tips
- Konjac noodles are the secret weapon. Nearly zero calories, they fill the bowl and absorb the broth flavor. Rinse them well before adding — they have a slight smell out of the bag that disappears once cooked.
- Slice the tri tip thin. The thinner the slices, the faster they cook and the more surface area absorbs the broth flavor. Semi-freeze the meat for 20 minutes before slicing for cleaner cuts.
- The dumplings are optional. They add about 50 calories each. If you're deep in a deficit, skip them. If you have room in your macros, they add great texture variety.
- Don't fear the sodium. This meal will cause temporary water weight gain. It's not real weight — stay the course, drink water, and the scale will normalize in 1-2 days.
Full Nutrition Facts
| Nutrient | Per Serving |
|---|---|
| Calories | 412 kcal |
| Protein | 52g |
| Total Carbohydrates | 25g |
| Dietary Fiber | 4g |
| Total Fat | 12g |
| Saturated Fat | 4g |
| Cholesterol | 105mg |
| Sodium | 1400mg |
Common Questions
What soup base should I use?
Any hot pot soup base works — Haidilao tomato base, Little Sheep broth, or even miso. The tomato-based ones tend to be lower calorie. Check the label and account for it in your macros.
Can I use a different protein?
Absolutely. Thinly sliced chicken breast, shrimp, or even extra-firm tofu all work. The hot pot format is infinitely customizable — just weigh your protein and adjust macros accordingly.
Where do I find konjac noodles?
Most Asian grocery stores carry them, usually near the tofu section. Brands like Miracle Noodle and Skinny Pasta are available at regular grocery stores and Amazon. Look for shirataki noodles — same thing, different name.
