"> Vegan Mushroom & Tofu Hotpot | South East Asia | Our Modern Kitchen Vegan Mushroom & Tofu Hotpot | South East Asia | Our Modern Kitchen Print

We absolutely adore mushrooms. And noodles. And soups. So really this ticks all the boxes – a rich, earthy and unctuous mushroom broth topped with tofu, spinach and a glorious array of mushrooms. We like to serve ours with soba noodles for an extra bit of body. And as they’re soba noodles not only is this hot pot vegan, it’s also gluten free. So no excuses!

 

This makes a fun and impressive meal for 4 and, given the prep is all done, can be assembled in minutes.

Scale

Ingredients

THE MUSHROOM BROTH

25g Dried Shiitake Mushrooms,

60g Dark Miso Paste,

50ml Sake,

50ml Mirin,

50l Soy Sauce,

4 Spring onions, finely diced

1 Clove Garlic, minced

THE HOT POT

400g Mixed Mushrooms, ideally oyster, shimeji and enoki

400g Firm Tofu, cut into 1cm cubes

2 Large Handfuls of Baby Spinach

4 Spring Onions, diced

20ml Yuzu Juice, or lemon

TO COOK

Groundnut Oil

TO GARNISH

Furikake, or mixed sesame seeds

Chilli Flakes

TO SERVE

400g Soba Noodles, cooked

METHOD

THE MUSHROOM BROTH

  1. To start the broth, place the Shiitake mushrooms in a large pan with 1 litre of hot water. Cover and place over a very low heat for 1 hour. 
  2. Once the mushrooms have steeped for an hour, strain the mushroom stock into a large bowl making sure to retain the rehydrated mushrooms.
  3. Finely chop half of the mushrooms, and set the other half aside for later.
  4. Place a large, deep pot over a medium heat and add a splash of groundnut oil. (this will be the pot you serve in, so if you have a nice service-appropriate pot, use this one!) Add the 4 diced spring onions, diced shitake and the garlic and sweat for a couple of minutes until fragrant.
  5. Add the Miso Paste to the pan and mix before combining the Sake, Mirin, Soy Sauce and the mushroom stock. Turn the heat up to high and bring to the boil to cook off the alcohol for 30 seconds or so and then reduce down to a medium low heat or a gentle simmer. Cover and simmer for 5 minutes. Keep warm until ready to finish the hot pot. 

TIP – Alternatively, this broth can be cooled and stored in the fridge up to 48hrs before use. 

THE HOT POT

  1. To make the hot pot, bring the mushroom broth to a gentle simmer and then add in the reserved rehydrated shiitake mushrooms, along with the fresh mushrooms and tofu. Cover, and simmer for 5 minutes. 
  2. Uncover the pot and add in the spinach and spring onions and yuzu. Cover and simmer for a further minute. 
  3. Serve the hot pot immediately with soba noodles (cooked as to the instructions), furikake and chilli flakes.       

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