Clear Mushroom and Tofu Hot Pot

Step-by-step cooking

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1. Step 1

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   Wipe dirt from the mushrooms or rinse briefly and drain; do not soak. Remove tough stem ends from 100g shiitake and slice the caps 5mm thick. Slice 100g king oyster mushrooms 5mm thick and tear 150g oyster mushrooms lengthwise into bite-size strips.

2. Step 2

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   Wash 150g cabbage and cut into 4cm pieces. Slice 100g onion 5mm thick and 40g carrot into 3mm half-moons. Drain 200g tofu and slice 1.5cm thick. Cut 30g scallion into 4cm lengths; peel and mince 2 garlic cloves.

3. Step 3

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   Put cabbage, onion and carrot in a shallow 24cm pot. Arrange mushrooms and tofu in groups above without packing tightly. Reserve the scallion for the end.

4. Step 4

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   Add 700ml vegetable stock, 1 tbsp soup soy sauce and garlic. Bring to a boil over medium-high heat, then simmer over medium heat with the lid ajar for 7–8 minutes. Mushrooms should soften and cabbage stems bend. Open the lid further and lower heat if it threatens to overflow.

5. Step 5

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   Add scallion and simmer 2 minutes until the tofu is hot through. If reduced too far, add from the reserved 100ml water, 1 tbsp at a time. Taste and dilute if salty; enjoy less broth if still too strong. Set the pot on a heatproof trivet and ladle into individual bowls.