Hot Pot With Kombu, Dried Tofu, And Mushrooms
It’s the fall season and the fall season always calls for hot soup. This Hot Pot With Kombu, Dried Tofu, And Mushrooms is sure to keep you warm and cozy as the weather gets cooler. Filled with lots of protein and super foods, this soup will fill you up and have you feeling great.
Traditionally, Hot Pot is a flavored broth served in a large metal pot. A variety of Chinese foodstuffs and ingredients are boiled in the pot and the broth acquires many flavors from all the ingredients. This Hot Pot has Eden Foods dried kombu, Eden Foods dried maitake mushrooms, Eden Foods dried shiitake mushrooms, Eden Foods dried tofu, and Eden Selected Mung Bean Pasta that add an incredible flavor to the soup and protein.
Give this soup a try next time the weather gets cooler.
Get more soup recipes here.
Mushroom Hot Pot
- 2 pieces of Eden Foods dried kombu
- 8 cups water
- 5 tablespoons gluten-free miso paste
- 2 tablespoons tamari or gluten free soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1- inch piece of fresh ginger , sliced
- 2 cloves garlic , minced
- Salt and pepper to taste
- 1 package Eden Foods dried maitake mushrooms
- 1 package Eden Foods dried shiitake mushrooms
- 1 package Eden Foods dried tofu
- 2 cups sliced napa cabbage
- 1 bunch bok choy , sliced
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers (use a variety of colors)
- 8 ounces sliced assorted fresh mushrooms
- 1 package Eden Selected Mung Bean Pasta
- Optional Garnishes:
- Fresh cilantro leaves
- Sliced green onions
- Sesame seeds
- Sriracha or chili oil for added heat
- Prepare the Dried Ingredients:
- Place the Eden Foods dried kombu in a large pot with 8 cups of water. Let it soak for at least 30 minutes to rehydrate.
- While the kombu is soaking, separately soak the dried maitake and shiitake mushrooms in hot water for about 20-30 minutes until they become soft. Once softened, slice them into bite-sized pieces. Soak the dried tofu in water for 10–20 minutes to rehydrate then squeeze out excess water and slice into cubes.
- Make the Broth:
- After soaking, heat the pot with kombu and water over medium heat. Bring it to a simmer, but do not let it boil. Remove the kombu just before it starts to boil.
- Dissolve the miso paste in a cup of warm water, and then whisk it into the pot. Add tamari, rice vinegar, sesame oil, and agave nectar or maple syrup to the broth. Let the broth simmer for about 15-20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Add sliced ginger and minced garlic to the broth.
- Cook the mung bean pasta according to the package directions.
- Add the pasta, rehydrated dried tofu, sliced vegetables, and the soaked maitake and shiitake mushrooms to the broth and simmer for 5 minutes or until the vegetables are tender before serving.
- Serve with garnishes like fresh cilantro, sliced green onions, sesame seeds, and a side of sriracha or chili oil for added spice.
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