Mushroom Hot Pot recipe - ingredients, nutrition and when to eat it
This warm hot pot simmers a variety of mushrooms and vegetables together in one pot.
This warm hot pot simmers a variety of mushrooms and vegetables together in one pot. The mushrooms’ chewy texture pairs with the clean broth, making it ideal for a chilly evening or a relaxed weekend lunch.
Vegetables · 30 minutes to cook
Nutrition (per 853g serving): 206 kcal · protein 21.4g · carbohydrate 21.6g · fat 7.6g · sodium 1278.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mixing at least three kinds of mushrooms makes the aroma and texture richer.
Tips: Enoki mushrooms can become tough if simmered too long, so you can add them during the last five minutes.
Tips: If you want to add rice to the broth, use 50 ml more water and leave the seasoning slightly light.
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Ingredients (1 serving)
- Assorted mushrooms — 180 g
- Napa cabbage — 80 g
- Tofu — 100 g
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Dried anchovies — 8 g
- Water — 400 ml
- Soy sauce — 2 tsp
- Sesame oil — 0.5 tsp
- Red pepper flakes — 0.5 tsp
- Salt — 0.2 tsp