Vegetable and Mushroom Hot Pot

This Vegetable and Mushroom Hot Pot is a vibrant and hearty dish, featuring a medley of fresh vegetables and umami-rich mushrooms simmered in a savory broth. Perfect for a cozy dinner, it's both nourishing and satisfying, bringing warmth and comfort to your table.

Ingredients

• Water - 1 liter
• Vegetable broth - 500 ml
• Mushrooms (shiitake or button) - 200 grams, sliced
• Broccoli florets - 100 grams
• Carrot - 1 medium, thinly sliced
• Bell pepper (red or yellow) - 1, sliced
• Snow peas - 100 grams
• Tofu (firm) - 150 grams, cubed
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 tablespoon, mixed with 2 tablespoons of water
• Scallions - 2, chopped for garnish
• Cilantro - a handful, for garnish

Steps

1. In a large pot, bring the water and vegetable broth to a boil.
2. Add the minced garlic and ginger, cooking for 2 minutes until fragrant.
3. Add the sliced mushrooms, broccoli, carrots, and bell pepper to the pot, simmering for 5-7 minutes until just tender.
4. Stir in the snow peas and tofu, cooking for an additional 3 minutes.
5. Add soy sauce and sesame oil, mixing well.
6. Thicken the broth by adding the cornstarch mixture while stirring continuously until the broth reaches desired thickness.
7. Remove from heat and serve hot, garnishing with chopped scallions and cilantro.

Nutrition

• Calories: 300
• Protein: 16 g
• Carbs: 35 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.8 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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