Hot Pot recipe adapted to Vegetarian cuisine
This delightful dish takes inspiration from the traditional Chinese Hot Pot, infusing it with a medley of vibrant vegetables, tofu, and aromatic herbs.
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Cooking tools:
- Pot
- Hot pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Individual bowls
- Chopsticks
- Spoon
- Ladle
- Steamer basket
- Kitchen towel
- Colander
- Fine-mesh sieve
Ingredients
- 6 cups (1.4 liters) vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 3 cloves garlic, minced
- 1 cup (150g) sliced shiitake mushrooms
- 1 cup (150g) sliced oyster mushrooms
- 1 cup (150g) sliced button mushrooms
- 1 cup (150g) sliced Napa cabbage
- 1 cup (150g) sliced bok choy
- 1 cup (150g) sliced carrots
- 1 cup (150g) sliced bell peppers
- 1 cup (150g) sliced tofu
- 1 cup (150g) sliced seitan (wheat gluten)
- 1 cup (150g) sliced tempeh
- 1 cup (150g) bean sprouts
- 1 cup (150g) sliced green onions
- 1 cup (150g) fresh cilantro leaves
- 1 tablespoon chili oil (optional)
- Salt
- pepper
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