A practical hotpot plan for a gently simmering broth, vegetables, tofu, mushrooms, noodles and table-side cooking.
Ingredients
- 1½ l vegetable stock
- 30 g ginger, sliced
- 4 tbsp soy sauce
- 300 g mushrooms
- 300 g firm tofu
- 400 g pak choi or Chinese cabbage
- 400 g additional vegetables, such as carrot and radish
- 250 g rice noodles
- 4 servings dips
Method
- Season the broth well on the stove, then keep it simmering at the table.
- Cut vegetables, tofu and other additions into bite-sized pieces and arrange on platters.
- Cook small portions in the broth, adding noodles last, and serve only while piping hot.
Beginner tips
- Cut everything evenly and keep raw and cooked utensils separate while diners cook small portions in the broth.
Substitutions and variations
- Use a mushroom broth for a vegan table, or add thinly sliced meat and seafood on separate clearly labelled platters.
