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.
25g Dried Shiitake Mushrooms,
60g Dark Miso Paste,
50l Soy Sauce,
4 Spring onions, finely diced
1 Clove Garlic, minced
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
Furikake, or mixed sesame seeds
400g Soba Noodles, cooked
TIP – Alternatively, this broth can be cooled and stored in the fridge up to 48hrs before use.