Name: Shortcut Vegetarian Hot Pot Broth
Prep time: 5 min
Cook time: 5 min
Yield: 8
Ingredients: Canola oil - 1 tablespoon; Sliced fresh mushrooms - 8 ounces; Thinly sliced green onion - ¾ cup; Sliced ginger - ½ cup; Salt - 2 ½ teaspoons; Shaoxing rice wine - ¾ cup; Dried shiitake mushrooms - ½ cup; Dried kombu (dried kelp) - 1 (1x4 inch) piece; Date sugar (Optional) - 1 ½ teaspoons; Low-sodium vegetable broth - 3 quarts; Goji berries - 1 teaspoon; Sliced ginger - ¼ cup

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Shortcut Vegetarian Hot Pot Broth

1. Canola oil - 1 tablespoon

2. Sliced fresh mushrooms - 8 ounces

3. Thinly sliced green onion - ¾ cup

4. Sliced ginger - ½ cup

5. Salt - 2 ½ teaspoons

6. Shaoxing rice wine - ¾ cup

7. Dried shiitake mushrooms - ½ cup

8. Dried kombu (dried kelp) - 1 (1x4 inch) piece

9. Date sugar (Optional) - 1 ½ teaspoons

10. Low-sodium vegetable broth - 3 quarts

11. Goji berries - 1 teaspoon

12. Sliced ginger - ¼ cup

How to cook deliciously - Shortcut Vegetarian Hot Pot Broth

1. Stage

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. Stage

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. Stage

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. Stage

Serve broth tableside over a heat source to maintain a rigorous simmer. Cook desired ingredients in broth; serve with condiments.