Shortcut Vegetarian Hot Pot Broth
Description
Gather family and friends around simmering broth and a spread of veggies, proteins, and aromatics—all cooked right at the table.
Ingredients
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1 tablespoon canola oil
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8 ounces sliced fresh mushrooms
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3/4 cup thinly sliced green onion
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1/2 cup sliced ginger
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2 1/2 teaspoons salt
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3/4 cup Shaoxing rice wine
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1/2 cup dried shiitake mushrooms
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1 (1x4 inch) piece dried kombu (dried kelp)
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1 1/2 teaspoons date sugar
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3 quarts low-sodium vegetable broth
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1 teaspoon goji berries
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1/4 cup sliced ginger
Directions
1
Heat oil in a large saucepan over medium-high heat. Add fresh mushrooms, green onion, ginger, and salt. Cook, stirring occasionally, until mushrooms begin to brown, about 5 minutes. Add rice wine; cook, stirring and scraping browned bits from pan bottom, about 1 minute.
2
Add dried mushrooms, dried kombu, date sugar, and vegetable broth. Simmer over medium-low heat until reduced by 3 cups, about 40 minutes. Strain and discard solids.
3
Add goji berries and 1/4 cup sliced ginger to broth. Keep warm, covered, or chill, covered, up to 3 days. (Or freeze in an airtight container up to 3 months.)
4
Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments. Recipe developed by Marianne Williams