Mushroom hot-pot with tofu
Saturday 01 November 2008
This is perfect for veggies or as a side dish.
There are many types of cultivated Asian mushrooms on the market these days, both dried and fresh. I always like to keep a little dried selection in my larder such as black and cauliflower fungus and shiitake. Most Asian supermarkets also sell fresh shiitake and inoki, shimeji, etc. You can even add a few seasonal wild ones.
1 onion, peeled, halved and finely chopped
4 cloves of garlic, peeled and crushed
100g root ginger, peeled and finely chopped
1tbsp sesame oil
150-200g fresh shiitake/black fungus or 100g dried (soaked overnight); cut them in half if using large black fungus
4tbsp light soy sauce
1 litre vegetable stock
250-300g other Asian mushrooms such as shimeghi, inoki, cauliflower fungus, etc
150-200g tofu, cut into rough 1cm cubes
A few sprigs of coriander
Gently cook the onion, garlic and ginger in the sesame oil for 2-3 minutes until soft. Add the shiitake, black fungus, soy and vegetable stock, bring to the boil and simmer gently for 30-40 minutes until the shiitake are tender. Dilute the cornflour in a little water and stir into the stock. Add the other mushrooms and simmer for 10-15 minutes, topping up with water if necessary. Ladle into warmed bowls and arrange the tofu and coriander on top.
Life & Style blogs
- 1 Malaysia Airlines MH17 crash: Pro-Russian rebel 'admits to shooting down plane'
- 3 Israel-Gaza conflict: The myth of Hamas’s human shields
- 5 Dutch paedophile club to fight their ban at the European Court of Human Rights
iJobs Food & Drink
£40000 - £60000 per annum + Pension, Healthcare : Deerfoot IT Resources Limite...
£30000 - £45000 per annum + Bonus+Benefits+Package: Harrington Starr: VB.NET a...
Unpaid voluntary role: Old Royal Naval College: To assist the Visitor Experien...
£45-£55k OTE £75k : Charter Selection: Major London International Fashion and ...