Spicy Soft Tofu and Mushroom Hot Pot recipe - ingredients, nutrition and when to eat it
This gentle yet spicy hot pot is filled with soft tofu and a generous assortment of mushrooms.
This gentle yet spicy hot pot is filled with soft tofu and a generous assortment of mushrooms. It is perfect for a warm dinner with rice or whenever you want a light meal with plenty of broth.
Soups & stews · 30 minutes to cook
Tips: Gochugaru can burn easily when cooked in oil, so stir-fry it for only about 20 seconds.
Tips: Do not break the soft tofu into pieces that are too small, so tender chunks remain in the broth.
Tips: Mixing two or three kinds of mushrooms adds more variety to the texture and aroma.
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Ingredients (1 serving)
- Silken tofu — 300 g
- King oyster mushrooms — 1 pc
- Oyster mushrooms — 50 g
- Shiitake mushrooms — 1 pc
- Onion — 0.3 pc
- Korean zucchini — 0.1 pc
- Green onion — 0.3 pc
- Minced garlic — 1 tsp
- Korean red pepper flakes — 1 Tbsp
- Soy sauce — 1 Tbsp
- Dried anchovies — 5 g
- Kombu — 3 g
- Cooking oil — 1 tsp
- Water — 400 ml