Spicy Mushroom Hot Pot recipe - ingredients, nutrition and when to eat it
A warm soup made by simmering mushrooms, tofu, and vegetables in a spicy broth. The refreshing broth and chewy mushroom texture make it perfect for a cold…
A warm soup made by simmering mushrooms, tofu, and vegetables in a spicy broth. The refreshing broth and chewy mushroom texture make it perfect for a cold evening or a light lunch.
Soups & stews · 25 minutes to cook
Nutrition (per 968.5g serving): 258.9 kcal · protein 23.7g · carbohydrate 30.9g · fat 9.1g · sodium 1446.6mg
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: Don’t slice the mushrooms too thin so they retain their chewy texture in the broth.
Tips: Adding the red pepper flakes directly to the broth instead of frying them in oil keeps the soup clean-tasting.
Tips: Add the perilla seed powder at the end so its nutty aroma stays pronounced.
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Ingredients (1 serving)
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 500 ml
- Mushrooms — 120 g
- Tofu — 100 g
- Napa cabbage — 80 g
- Onion — 40 g
- Korean zucchini — 50 g
- Green onion — 20 g
- Garlic — 8 g
- Korean red pepper flakes — 8 g
- Cheongyang chili pepper — 1 pc
- Soy sauce — 2 tsp
- Salt — 0.3 tsp
- Perilla seed powder — 1 Tbsp