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

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

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.