Chinese Mushroom Hot Pot - Vegan Recipe

Ingredients

• 150 g mixed mushrooms, such as fresh shiitake, oyster, shimeji, black fungus or enoki, or tinned straw mushrooms
• 400 g white button mushrooms
• 1 tablespoon cornflour
• 1 1/2 cups vegetable stock
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2–3 tablespoons olive oil
• 1 teaspoon sesame oil
• 4 garlic cloves, crushed
• 1/2 teaspoon Chinese five-spice powder
• 1 teaspoon crumbled, dried wakame (optional; see tip)
• 200 g silken tofu, cut into 2 cm cubes (optional)
• Snipped coriander, to garnish (optional)
• Sliced spring onions, to garnish (optional)