My Hot Pot Was Doing the Most… And So Was I

I am finally back in the city and trying to eat a balanced diet, but maintaining this diet while eating out isn’t always easy. In all honesty, I did not walk into Kpot with the idea of building a cozy, balanced hot pot. I knew that as soon as I was given the chance, I would be elbow-deep in ramen, lobster balls, crab, shrimp dumplings, mussels, mushrooms, salmon, tofu, seaweed salad, and best of all, my beloved kimchi. The broth was bubbling, the seafood was swimming, and the noodles were downing, my ideal therapy session in a bowl.

My hot pot was practically floating in soy; the tofu, broth, dipping sauce, and dumplings were pure soy fillers. Soy is complex. Soybeans are a rich source of plant-based protein, fiber, calcium, and isoflavones (plant-based compounds that act like estrogen in the body). Soy is very controversial, especially when it comes to navigating hormonal imbalances like PCOS. There is whole or minimally processed soy, then there is ultra-processed soy. Tofu, tempeh, edamame, or miso are whole examples that can support hormonal health, improve insulin sensitivity, and support cholesterol levels. Fake meats and additives in junk food that contain soy protein isolates are examples of ultra-processed soy products. The overconsumption of soy is not a health benefit, so I don’t recommend eating tofu in three forms at every meal!

But let us not ignore my amazing sides: kimchi and seaweed salad with rice. Kimchi: spicy and probiotic-rich, bringing the gut health attitude to the meal, regulating digestion, and supporting the gut-brain axis. Seaweed salad: sweet and slippery with minerals like iodine and magnesium, something great to munch on while I waited for my chaotic pot to cook.

Hot Pot is an all-you-can-eat adventure, a pure basis for ingredient FOMO. My advice to you (so you don’t end up on the toilet all night) is to start your bowl with intention. Begin with the broth and veggies, then start to build flavors with other ingredients (I added everything in at once, lol..), give each protein its moment to cook and marinate, you don’t need 12 types of lobster balls because they’re cute. My eyes were bigger than my stomach, and I paid the price later that night.. So lastly, go slow, listen to your body, and let your meal meet you where you are.

I used to feel guilty after meals like this, but food isn’t just fuel; it’s culture, connection, and celebration. Maybe I overate, but I experienced, tasted, laughed, and made spicy soup memories with shrimp and things I don’t remember the name of. 100% worth it! The moral of the story is I don’t eat “clean” all the time, but just because I went overboard doesn’t mean I need to spiral. While I prioritize whole, nourishing foods most days, I also believe that joy and a little indulgence have a place at the table.

Next time, I’ll probably skip the ramen drop. Maybe portion more mindfully. Maybe not. I’ll still always be full of gratitude for the chaos.