This is easy and simple version of vegetable hot pot. It is served as family soup on the week night or a fancy hot pot for vegan guests.
Make 2-4 servings
- 1 box of firm tofu, washed, drained, cut into cubes
- 1 box of deep fried tofu (optional, buy from store), cut into cubes
- 2 cans (14.5 oz.) of vegetable broth
- 1 tsp of mushroom power (optional)
- 4 cups of water
- 1 carrot, peeled, washed, cut into bite size pieces
- 4-6 pieces of Napa cabbage, cut into 1-in pieces
- 1/2 lb. of fresh Shiitake mushrooms, remove stems, cut into slices
- Fresh ground black pepper
- Salt to taste
- 2 sprigs of cilantro, coarsely chopped
- 1-2 green onion, thinly sliced
- 1/2 onion, chopped
- 1 tbsp. of vegetable oil
- 1 tsp of sugar ( best to use rock sugar)
- Hot sauce (optional)
- Bean thread noodles, soak in water and rinse (optional)
- In a skillet, add oil, chopped onion. Cook onion until golden over high heat. Add Shiitake mushrooms, and sautéed for about 5 minutes.
- In a pot, add carrot, water, vegetable broth. Bring soup to boil and cook for 5 minutes over high heat. Add mushroom powder, salt. Taste the soup and adjust salt.
- Use serving pot or electric skillet as a hot pot. In the pot, first place Napa cabbage pieces, then tofu. Second, carefully add soup in part 2, finally add sautéed mushroom and sugar, hot sauce.
- Sprinkle cilantro, green onion and ground black pepper.
- The hot pot is cooked on the table with electric skillet or place the serving pot on a portable gas stove. Reduce heat when the soup is too boiling. Add extra broth into the pot as need it.
- Serve with extra vegetables and bean thread noodles.
- It’s best to use rock sugar since the regular sugar makes broth has little sour taste when cook it too long.
- We can use any fresh vegetables like green beans, baby bok choys
- Add white mushrooms, enoki, oyster mushrooms
- You can add deep fried tofu (buy from store) and vegan meat.