Wild Mushroom Hot Pot (野生蘑菇火锅)
This Wild Mushroom Hot Pot is a classic dish from Yunnan Cuisine, featuring a flavorful and aromatic broth filled with a variety of wild mushrooms.
Ingredients
- 500g mixed wild mushrooms, such as shiitake, oyster, and enoki
- 500g firm tofu, sliced
- 200g Chinese cabbage, chopped
- 150g glass noodles
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 2 green onions, sliced
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tbsp sesame oil
- 1 tsp Sichuan peppercorns
- 1 tsp chili flakes
- Salt to taste
Instructions
- Prepare the mushrooms by cleaning and slicing them.
- In a large pot, bring the vegetable broth to a simmer over medium heat.
- Add the garlic, green onions, soy sauce, rice wine, sesame oil, Sichuan peppercorns, and chili flakes to the broth.
- Let the broth simmer for 15 minutes to infuse the flavors.
- Add the mushrooms, tofu, and Chinese cabbage to the pot and cook for another 10 minutes.
- Finally, add the glass noodles and cook for an additional 5 minutes until everything is heated through.
- Season with salt to taste and serve the hot pot hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 18g
Supplies
Large pot Chopping board Knife Stove Serving bowls
Tools
Tongs Ladle
Serving suggestions
Serve the Wild Mushroom Hot Pot with a side of steamed rice and a variety of dipping sauces.
Tips & tricks
For an extra kick of heat, add more chili flakes or fresh chili peppers to the broth.
Cost
$15