Vegan Mushroom Hot Pot with Spicy Gochujang Broth

A flavorful and hearty vegan hot pot featuring a rich mushroom broth infused with gochujang, a variety of mushrooms, tofu, vegetables, and glass noodles. Perfect for a cozy and communal meal.

Prep Time

20 minutes

Total Time

55 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

5 items

Cost

£4.19/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1ounceDried Shiitake Mushrooms(Rehydrated in 4 cups of hot water for 30 minutes, reserve soaking liquid)

£2.50

6cupsVegetable Broth(Low Sodium)

£1.20

2tablespoonsGochujang (Korean Chili Paste)(Adjust to taste for spiciness)

£0.60

2tablespoonsSoy Sauce(Low Sodium)

£0.15

1tablespoonRice Vinegar(Adds a little tang)

£0.10

4clovesGarlic(Minced)

£0.15

1tablespoonGinger(Minced)

£0.12

1tablespoonSesame Oil

£0.25

4ouncesEnoki Mushrooms(Trimmed at the base)

£1.00

8ouncesOyster Mushrooms(Torn into bite-sized pieces)

£1.75

8ouncesKing Oyster Mushrooms(Sliced thinly)

£2.50

1block (14 oz)Firm Tofu(Drained and cubed)

£2.00

0.5headNapa Cabbage(Chopped into bite-sized pieces)

£1.25

5ouncesSpinach(Fresh spinach, washed)

£1.00

2mediumCarrots(Sliced thinly)

£0.20

3stalksScallions(Sliced diagonally)

£0.50

4ouncesGlass Noodles (Sweet Potato Noodles)(Soaked in hot water until softened, about 10 minutes)

£1.50

Total Cost

£16.77

£4.19 per serving

Instructions

1.
Rehydrate the dried shiitake mushrooms in hot water for 30 minutes. Reserve the soaking liquid and remove the stems from the mushrooms (the stems are often too tough) then slice the mushroom caps.
2.
In a large pot or hot pot cooker, combine the vegetable broth, shiitake mushroom soaking liquid, gochujang, soy sauce, rice vinegar, minced garlic, and minced ginger. Bring to a simmer over medium heat.
3.
Add the sesame oil and shiitake mushroom slices. Simmer for 10 minutes to allow the flavors to meld.
4.
Arrange the enoki mushrooms, oyster mushrooms, king oyster mushrooms, tofu, napa cabbage, spinach, carrots, and scallions around the pot. Alternatively, place them in separate bowls for guests to add as they cook.
5.
Once the broth is simmering, add the glass noodles.
6.
Allow the hot pot to simmer, and let everyone cook the ingredients to their liking. The vegetables should be tender-crisp, and the tofu should be heated through.
7.
Serve the hot pot with individual bowls, chopsticks, and slotted spoons. Enjoy the delicious and flavorful broth along with the cooked ingredients.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

55g

21% of RDA

Fat

18g

26% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

13 g

14% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of gochujang to your desired level of spiciness.

Feel free to substitute other vegetables based on your preference and availability. Bok choy, bean sprouts, or other Asian greens work well.

For added protein, consider adding plant-based meatballs or other meat alternatives.

Serve with a side of kimchi for extra flavor and probiotics.

If you don't have dried shiitake mushrooms, use 8 ounces of fresh shiitake mushrooms and add more vegetable broth for a deeper flavor.

Cooking Equipment

Large Pot or Hot Pot Cooker

Cutting Board

Knives

Serving Bowls

Chopsticks or Slotted Spoons

Wine Pairings

No wine pairing suggestions available for this recipe.

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