Yunnan Mushroom Hot Pot
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
Allergen information: may contain gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store leftover broth and cooked ingredients separately in airtight containers in the refrigerator.
Reheat broth gently on the stovetop. Reheat solid ingredients in a microwave or by adding to hot broth.
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