MUSHROOM HOT POT SOUP BASE RECIPES

MUSHROOM HOT POT RECIPE - FOOD.COM

Mushroom Hot Pot Recipe - Food.com image

At it’s most basic, this is just a really delicious soup that will warm you right up.The only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you’re serving and how hungry everyone is. You don’t actually have to have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won’t have a chance to get cold! by Isa Chandra at Post Punk Kitchen.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 28

Ingredients

4 cups mushroom broth (or vegetable broth)
1 tablespoon cornstarch
1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
1 big pinch salt
3 garlic cloves, minced
2 tablespoons minced lemongrass
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes
2 star anise
1/4 teaspoon ground cinnamon
1 -2 ounce dried shiitake mushroom (or a mix)
2 tablespoons soy sauce (or tamari to make it gluten free)
1 roughly chopped tomato
fresh black pepper
1 (15 ounce) can light coconut milk
juice of half a lime
cooked rice noodles or jasmine rice
fresh cilantro
fresh basil (thai basil if you can find it)
grilled tofu (seasoned simply with sesame oil, black pepper and salt)
roasted cashews
cooked aduki beans
thinly sliced sauteed seitan
steamed broccoli or cauliflower
finely sliced bok choy
extra lime wedge

Steps:

Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in). Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
Add garlic, lemongrass, ginger and red pepper flakes and mix inches Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.

Nutrition Facts : Calories 65, FatContent 2.5, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 339, CarbohydrateContent 10, FiberContent 1.7, SugarContent 2.4, ProteinContent 1.8

HOW TO MAKE HOT POT BROTH | CHINA SICHUAN FOOD

How to Make Hot Pot Broth | China Sichuan Food image

How to make hot pot soup base at home, two versions included.

Provided by Elaine

Categories Chinese

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

Ingredients

1 to mato (cut into wedges)
1 long green onion (cut the white part into small sections)
1 small bunch of bean sprouts
2 celery sections (cut into 1 inch sections)
half of a corn (cut into 2-3 cm thick pieces)
3 shiitake mushrooms (remove the ends)
3 L light stock
2 tsp. salt
3 tbsp. beef tallow
2-3 slices of ginger
4 long green onion sections
5-8 garlic cloves
3 L light stock
3 tbsp. Doubanjiang
3 tbsp. chopped chili pepper (????)
1 tsp. Sichuan peppercorn
1 star anise
12 to 25 dried chili peppers (depending on how hot you want the soup base to be.)
1 tbsp. light soy sauce

Steps:

Cook the light stock
Milder version (??)
Red version (??)

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