ramyaramesh3007This easy one pot vegan hotpot recipe is a weeknight dinner staple in our home for when you want minimal effort but maximum flavour!
I can’t get enough of hot pots anytime of the year because it’s soup season all day every day for me. Hotpot is a traditional Chinese cooking method where a simmering pot of broth is placed in the center of the dining table, and various raw ingredients are cooked in the pot by the diners.Â
In this version, we’ll cook the soup and vegetables in one pot over the stove for a quick and easy dinner. We’ll be using fresh aromatics, silken tofu, enoki mushrooms, shimeji mushrooms, tofu puffs, frozen dumplings, noodles, bok choy, beancurd rolls and lots of chili oil crisp!
Ingredients You Need
- spicy soup base – ginger, garlic, scallions, chili oil crisp
- seasoning – soy sauce, shaoxing wine, ramen seasoning (or vegan chicken boullion)
- vegetables – shimeji mushrooms, enoki mushrooms, bok choy
- protein – silken tofu, beancurd roll, tofu puffs
- noodles – you can use any dried noodles!
- garnish – red and green chillies, cilantro and spring onions (optional)
- serving – rice to go with the leftover sauce
Lazy Hotpot Recipe
This easy one pot vegan hotpot recipe is a weeknight dinner staple in our home for when you want minimal effort but maximum flavour!
Servings: 4
Ingredients
- 2 tbsp sesame oil
- 5 slices ginger
- 5 cloves garlic
- 2 stalks scallions white and green parts
- 4 tbsp chili oil crisp (more crisp, less oil)
- 200 g silken tofu
- half pack enoki mushrooms
- 1 pack shimeji mushrooms
- 10-12 tofu puffs
- 2 tbsp light soy sauce
- 2 tbsp shaoxing wine
- 2 packets ramen seasoning
- 2 packets instant ramen noodles or any noodles
- 8-10 frozen dumplings
- 6 cups water
- 1 pack bok choy sliced in half
- 8-10 beancurd rolls (add some, save the rest for later to dip in hot soup)
Garnish
- 2 tsp chili oil crisp
- 1 red chili sliced
- 1 green chili sliced
- 2 servings rice to share
Instructions
- In a pot, add sesame oil and saute smashed garlic, ginger and scallions.
- Add chili oil crisp, silken tofu, mushrooms, tofu puffs, water, soy sauce, shaoxing wine and ramen seasoning.
- Bring the broth to a boil. Add frozen dumplings, ramen noodles and sliced bok choy. Cover and cook for 3-4 minutes depending on how long the ramen noodles have to cook. If they are done in 2 minutes, add dumplings slightly earlier followed by the noodles then bok choy. If the noodles take 5-6 minutes, add the noodles first, followed by frozen dumplings and bok choy.
- Garnish with more chili oil crisp and sliced chilies. Enjoy with rice!