Name: Vegetarian Mushroom Hot Pot
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Asian cuisine
Ingredients: 50 g dried shiitake mushrooms (rehydrated and sliced); 1 pcs kombu (about 15cm, wiped clean); 2 l vegetable broth; 1 l water; 3 pcs ginger (sliced); 5 pcs garlic cloves (smashed); 2 pcs star anise; 1 tsp white peppercorns; 300 g assorted mushrooms (such as enoki, oyster, king oyster, sliced); 400 g firm tofu (cut into cubes); 2 pcs bok choy (quartered or roughly chopped); 0.5 pcs napa cabbage (roughly chopped); 150 g spinach; 2 pcs carrots (thinly sliced); 100 g yam noodles (optional, prepared according to package instructions); sesame oil (for serving); soy sauce (for serving); chili oil (for serving); chopped scallions (for serving)

Hot Pot

Prep: 25 min • Cook: 40 min. A deeply savory vegetarian hot pot showcasing an umami-rich broth made from dried shiitake mushrooms and kombu. This version offers a lighter yet flavorful experience with a medley of fresh vegetables and tofu.

Preparation time: 25 min
Cooking time: 40 min
Total time: 1 hr 5 min
Servings: 6
Course: Main
Complexity: Medium

Units:

Scale:

Ingredients

Broth Base

2oz dried shiitake mushrooms(rehydrated and sliced)
1 pc kombu(about 15cm, wiped clean)
2 1/8 qt vegetable broth
1 qt water
3 pcs ginger(sliced)
5 pcs garlic cloves(smashed)
2 pcs star anise
1 tsp white peppercorns

Hot Pot Fillings

11oz assorted mushrooms(such as enoki, oyster, king oyster, sliced)
14oz firm tofu(cut into cubes)
2 pcs bok choy(quartered or roughly chopped)
1/2 pcs napa cabbage(roughly chopped)
5oz spinach
2 pcs carrots(thinly sliced)
4oz yam noodles(optional, prepared according to package instructions)

Dipping Sauces (Optional)

sesame oil(for serving)
soy sauce(for serving)
chili oil(for serving)
chopped scallions(for serving)

Instructions

Prepare the Broth

In a large pot, combine the vegetable broth, water, rehydrated shiitake mushrooms (reserve the soaking liquid), kombu, ginger, smashed garlic, star anise, and white peppercorns.
Strain the shiitake soaking liquid and add it to the pot. Bring the broth to a boil, then reduce heat, cover, and simmer for at least 30 minutes to allow flavors to meld.
Strain the broth to remove solids, discarding them. Return the clear broth to the pot or transfer to a portable induction cooker at the table.

Assemble and Cook at the Table

Arrange all prepared hot pot fillings (assorted mushrooms, tofu, bok choy, napa cabbage, spinach, carrots, yam noodles if using) on platters and place them around the table.
Set up individual bowls with dipping sauces (sesame oil, soy sauce, chili oil, scallions) if desired.
Bring the strained broth to a gentle simmer at the table using the induction cooker or a heat source. Guests can then select ingredients and cook them directly in the simmering broth before dipping and enjoying.
Continue to cook ingredients as needed, replenishing the broth if it reduces too much.

Nutrition

Servings: 6
Serving size (imperial): 11.8 fl oz

Nutrient	Per serving	Per 100 ml	Total (6 servings)
Calories	150.7 kcal	43.1 kcal	904.2 kcal
Protein	8.5 g	2.4 g	51 g
Fat	5.2 g	1.5 g	31.2 g
Carbs	18.9 g	5.4 g	113.4 g

Tips

Soaking dried shiitake mushrooms overnight or in warm water for 30 minutes intensifies their flavor for the broth.
Don't overcrowd the hot pot; cook ingredients in batches to maintain an optimal simmering temperature and prevent overcooking.
Offer a variety of sauces and condiments to allow guests to customize their dipping experience, enhancing the communal aspect of hot pot.

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Ingredients

Broth Base

2oz dried shiitake mushrooms(rehydrated and sliced)
1 pc kombu(about 15cm, wiped clean)
2 1/8 qt vegetable broth
1 qt water
3 pcs ginger(sliced)
5 pcs garlic cloves(smashed)
2 pcs star anise
1 tsp white peppercorns

Hot Pot Fillings

11oz assorted mushrooms(such as enoki, oyster, king oyster, sliced)
14oz firm tofu(cut into cubes)
2 pcs bok choy(quartered or roughly chopped)
1/2 pcs napa cabbage(roughly chopped)
5oz spinach
2 pcs carrots(thinly sliced)
4oz yam noodles(optional, prepared according to package instructions)

Dipping Sauces (Optional)

sesame oil(for serving)
soy sauce(for serving)
chili oil(for serving)
chopped scallions(for serving)

Instructions

Prepare the Broth

In a large pot, combine the vegetable broth, water, rehydrated shiitake mushrooms (reserve the soaking liquid), kombu, ginger, smashed garlic, star anise, and white peppercorns.
Strain the shiitake soaking liquid and add it to the pot. Bring the broth to a boil, then reduce heat, cover, and simmer for at least 30 minutes to allow flavors to meld.
Strain the broth to remove solids, discarding them. Return the clear broth to the pot or transfer to a portable induction cooker at the table.

Assemble and Cook at the Table

Arrange all prepared hot pot fillings (assorted mushrooms, tofu, bok choy, napa cabbage, spinach, carrots, yam noodles if using) on platters and place them around the table.
Set up individual bowls with dipping sauces (sesame oil, soy sauce, chili oil, scallions) if desired.
Bring the strained broth to a gentle simmer at the table using the induction cooker or a heat source. Guests can then select ingredients and cook them directly in the simmering broth before dipping and enjoying.
Continue to cook ingredients as needed, replenishing the broth if it reduces too much.

Nutrient

Per serving

Per 100 ml

Total (6 servings)

Calories

150.7 kcal

43.1 kcal

904.2 kcal

Protein

8.5 g

2.4 g

51 g

Fat

5.2 g

1.5 g

31.2 g

Carbs

18.9 g

5.4 g

113.4 g

Tips

Soaking dried shiitake mushrooms overnight or in warm water for 30 minutes intensifies their flavor for the broth.

Don't overcrowd the hot pot; cook ingredients in batches to maintain an optimal simmering temperature and prevent overcooking.

Offer a variety of sauces and condiments to allow guests to customize their dipping experience, enhancing the communal aspect of hot pot.