Mushroom Hot Pot

This Mushroom Hot Pot is a delightful vegan dish that captures the essence of Chinese seafood flavors using a variety of mushrooms and aromatic spices. It's perfect for a cozy dinner, offering a rich umami experience that will satisfy both plant-based eaters and seafood lovers alike.

Ingredients

• Shiitake mushrooms - 100 grams
• King oyster mushrooms - 100 grams
• Enoki mushrooms - 100 grams
• Tofu (firm) - 200 grams, cubed
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, grated
• Green onions - 2, chopped
• Spinach - 100 grams
• Rice noodles - 100 grams
• Chili oil - 1 teaspoon (optional)
• Fresh cilantro - for garnish

Steps

1. Prepare all ingredients by slicing the shiitake and king oyster mushrooms, and cleaning the enoki mushrooms. Cube the tofu and chop the green onions.
2. In a large pot, heat the sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 1-2 minutes.
3. Add the shiitake, king oyster, and enoki mushrooms to the pot and cook for another 5 minutes until they start to soften.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle boil.
5. Add the cubed tofu and rice noodles to the pot, cooking for an additional 5-7 minutes until the noodles are tender.
6. Stir in the spinach and allow it to wilt for about 1-2 minutes.
7. Taste and adjust seasoning with additional soy sauce or chili oil as desired.
8. Serve hot, garnished with chopped green onions and fresh cilantro.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms, which can boost the immune system.
• High in protein and fiber from tofu and vegetables, promoting satiety and digestive health.

Tags