Hearty Tofu and Mushroom Hot Pot
Simple Tofu Hot Pot, Tofu Mandu Hot Pot, Tofu Mushroom Hot Pot
I made this dish using ingredients I found in the fridge for my husband who looks for a late-night snack after work. This hearty hot pot is perfect for a comforting meal.
Main Ingredients- 1kg Tofu: Cut into large, bite-sized pieces.
- 1/2 Onion: Thinly sliced.
- 2 Cabbage Leaves: Cut into manageable pieces.
- 1/4 Radish: Thinly sliced into half-moons.
- 2 Enoki Mushrooms: Trim the ends and separate.
- 1 bunch King Oyster Mushrooms (or Shiitake): Trim the woody ends and slice.
- 4 Shiitake Mushrooms: Trim the woody ends and slice.
- 1/2 Green Onion: Sliced diagonally.
- 2 Korean Green Chili Peppers (Cheongyang peppers): Sliced diagonally. Adjust to your spice preference.
- Dried Pollack Heads: For a flavorful and clear broth.
Seasoning and Broth- 1 Tbsp Minced Garlic: Freshly minced garlic will enhance the aroma.
- Fish Sauce (like Tuno sauce or anchovy sauce): Adds savory depth. Soy sauce or fish sauce can be substituted.
- Water: For making the broth.
- 1 Tbsp Minced Garlic: Freshly minced garlic will enhance the aroma.
- Fish Sauce (like Tuno sauce or anchovy sauce): Adds savory depth. Soy sauce or fish sauce can be substituted.
- Water: For making the broth.
Cooking Instructions
Step 1
First, place the dried pollack heads in a pot with plenty of water. Bring to a boil over high heat to create a clear and savory broth. Simmer for about 10-15 minutes.
Step 2
While the broth is simmering, prepare the ingredients: cut the tofu into large pieces, slice the onion thinly, and slice the cabbage and radish into manageable pieces. Trim the woody ends of the mushrooms and slice them.
Step 3
In a wide hot pot or large pot, arrange the prepared tofu, cabbage, and radish attractively. Layering them neatly makes for a beautiful presentation.
Step 4
Next, add the prepared mushrooms (Enoki, King Oyster, Shiitake) and sliced onion on top of the tofu and vegetables. Pour in the prepared pollack broth, ensuring the ingredients are mostly submerged.
Step 5
Place the pot over high heat and bring it to a boil. Once boiling, reduce the heat to medium-low. Add the minced garlic and diagonally sliced green chili peppers to infuse the broth with flavor. If you prefer it spicier, add more chili peppers.
Step 6
Finally, add the diagonally sliced green onions and simmer for another minute or two. Season the broth with fish sauce (Tuno sauce) to taste. Add the fish sauce gradually until you achieve your desired saltiness. Serve hot and enjoy!
