Vegan Seafood Hotpot

This Vegan Seafood Hotpot is a comforting and flavorful dish that beautifully mimics the essence of traditional seafood hotpot using plant-based ingredients. Packed with umami and freshness, it's perfect for a cozy dinner with friends or family.

Ingredients

• King oyster mushrooms - 200 grams, sliced
• Tofu - 150 grams, cubed
• Seaweed (wakame) - 10 grams, soaked and drained
• Shiitake mushrooms - 100 grams, sliced
• Broccoli - 100 grams, cut into florets
• Carrot - 1 medium, julienned
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Green onions - 2, chopped
• Chili flakes - 1 teaspoon (optional)
• Rice noodles - 100 grams, cooked as per package instructions

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
2. Add the sliced king oyster mushrooms and shiitake mushrooms to the pot, cooking until they start to soften, around 5 minutes.
3. Pour in the vegetable broth and soy sauce, bring the mixture to a simmer.
4. Add the broccoli, carrot, and soaked seaweed to the pot. Simmer for another 5-7 minutes until the vegetables are tender.
5. Stir in the cubed tofu and cooked rice noodles, heating through for 2-3 minutes.
6. Adjust seasoning with more soy sauce or chili flakes if desired. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.6 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• High in fiber and vitamins from a variety of vegetables.

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