i first tried korean hot pot soup a couple of weeks ago at a korean hole in the wall restaurant in milpitas. they actually had a mushroom vegan version. it was delicious!!!
here is my take on korean hot pot soup. i had it today for dinner and surprisingly it turned out pretty good… considering that this was the first time i’ve made it! a very comforting dish on a cold evening.
2 packages of soft tofu
tofu broth seasoning
7 oz enoke mushrooms
1 small package of beech mushrooms
1-3 tsps red chili powder
4 cups of vegetable broth
chopped green onions
1)prep and clean mushrooms. to make sure all the dirt is out, i personally like to soak the mushrooms in water a couple of times until the water is clear. set mushrooms aside.
2) bring vegetable broth and tofu broth seasoning to boil in a medium pot.
3) add tofu and break apart in pot. cook for about 5 minutes.
4) add mushrooms and chili powder. simmer for 3-4 minutes.
5) remove from heat. garnish with green onions and drizzle with sesame oil.