Main Course

Yunnan Mushroom Hot Pot

Name: Yunnan Mushroom Hot Pot
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 20 g dried shiitake mushroom rehydrated; 1.5 l vegetable broth; 30 g ginger sliced; 3 clove garlic smashed; 2 tbsp soy sauce; 1 tsp sesame oil; 500 g napa cabbage chopped; 200 g enoki mushroom trimmed; 200 g oyster mushroom torn; 200 g king oyster mushroom sliced; 300 g firm tofu pressed and cubed; 150 g spinach; 200 g fresh noodle; 0.25 cup cilantro chopped; 2 tbsp chili oil (optional)

This warming hot pot is a celebration of earthy mushrooms, a staple in Yunnan cuisine. A flavorful broth is simmered with an assortment of mushrooms and vegetables, perfect for a communal and comforting meal. It's naturally vegan and deeply satisfying.

An original recipe by Forkin

Total time: 55 min
Serves: 4
Difficulty: Medium

Vegetarian

Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

broth

20 gdried shiitake mushroom, rehydrated
1.5 lvegetable broth
30 gginger, sliced
3 clovegarlic, smashed
2 tbspsoy sauce
1 tspsesame oil

hot pot ingredients

500 gnapa cabbage, chopped
200 genoki mushroom, trimmed
200 goyster mushroom, torn
200 gking oyster mushroom, sliced
300 gfirm tofu, pressed and cubed
150 gspinach
200 gfresh noodle

garnish

0.25 cupcilantro, chopped
2 tbspchili oil(optional)

Equipment

hot pot burner (optional) · strainer · large pot · knife · cutting board

The method

Step by step

1
Rehydrate the dried shiitake mushrooms in hot water for at least 20 minutes, then drain, reserving the soaking liquid if desired for extra flavor. Slice the rehydrated mushrooms, discarding tough stems.
About 20 min
Cook’s note: The mushroom soaking liquid can add a deeper umami flavor to the broth if strained and used.
2
In a large pot or hot pot, combine the vegetable broth, sliced ginger, smashed garlic, soy sauce, and sesame oil. Bring the mixture to a gentle boil.
About 5 min
3
Reduce the heat to a simmer and add the rehydrated shiitake mushrooms and napa cabbage to the broth. Let it simmer for 10 minutes to allow the flavors to meld.
About 10 min
4
Arrange the remaining hot pot ingredients (enoki, oyster, and king oyster mushrooms, firm tofu, spinach, and fresh noodles) on platters around the hot pot.
About 10 min
Cook’s note: Preparing all ingredients beforehand makes for a smoother hot pot experience.
5
Once the broth is simmering, guests can add their desired ingredients to the hot pot to cook. Cook the fresh noodles last, as they can thicken the broth.
Cook’s note: Cook ingredients in batches to avoid overcrowding the pot, ensuring everything cooks evenly.
6
Serve the cooked ingredients immediately with the hot broth. Garnish with fresh cilantro and a drizzle of chili oil if desired.

Keep it good

Storage

Store leftover broth and cooked ingredients separately in airtight containers in the refrigerator.

Reheating

Reheat broth gently on the stovetop. Reheat solid ingredients in a microwave or by adding to hot broth.