Seafood and Tofu Hot Pot

This Seafood and Tofu Hot Pot is a delightful fusion of fresh seafood and silky tofu simmered in a fragrant broth, perfect for cozy dinners. Rich in flavors and textures, it brings a taste of the sea to your table while being entirely Halal.

Ingredients

• Water - 1 liter
• Dried shiitake mushrooms - 30 grams
• Fresh ginger - 10 grams, sliced
• Garlic - 2 cloves, minced
• Soy sauce - 30 ml
• Sesame oil - 1 tablespoon
• Fish sauce - 1 teaspoon
• Tofu (firm) - 200 grams, cubed
• Prawns - 150 grams, peeled and deveined
• Scallops - 100 grams
• Baby bok choy - 100 grams, halved
• Enoki mushrooms - 100 grams, trimmed
• Spring onions - 2, chopped
• Chili oil - to taste
• Fresh coriander - for garnish

Steps

1. In a pot, soak the dried shiitake mushrooms in 500 ml of hot water for 20 minutes until softened. Remove the mushrooms, reserving the soaking liquid.
2. In the same pot, add the reserved mushroom soaking liquid, remaining water, ginger, garlic, soy sauce, sesame oil, and fish sauce. Bring to a gentle boil.
3. Once boiling, add the cubed tofu, prawns, and scallops to the broth. Simmer for about 5 minutes until the seafood is cooked through.
4. Add the baby bok choy and enoki mushrooms to the pot. Cook for an additional 3-4 minutes until the vegetables are tender.
5. Taste the broth and adjust seasoning if necessary. Remove from heat and serve hot, garnishing with chopped spring onions, fresh coriander, and a drizzle of chili oil to taste.

Nutrition

• Calories: 425
• Protein: 34 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 950 mg
• Cholesterol: 120 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 1.5 L

Health Benefits

• Rich in protein from seafood and tofu, supporting muscle health.
• Contains antioxidants and vitamins from vegetables, promoting overall wellness.

Tags