Shortcut Vegetarian Hot Pot Broth

Shortcut Vegetarian Hot Pot Broth

Gather family and friends around simmering broth and a spread of veggies, proteins, and aromatics—all cooked right at the table.

Preparation Time
5 mins
Cooking Time
40 mins
Total Time
45 mins
Calories
158 Calories

Recipe Instructions

Step 1
Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
Step 2
Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
Step 3
Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
Step 4
Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments.

Ingredients

  • 1 tablespoon canola oil
  • 8 ounces sliced fresh mushrooms
  • 1 teaspoon goji berries
  • 2.5 teaspoons salt
  • 0.5 cup dried shiitake mushrooms
  • 0.5 cup sliced ginger
  • 0.75 cup thinly sliced green onion
  • 0.75 cup Shaoxing rice wine
  • 1 (1x4 inch) piece dried kombu (dried kelp)
  • 1.5 teaspoons date sugar
  • 3 quarts low-sodium vegetable broth
  • 0.25 cup sliced ginger

Categories

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