AsianSoup
Enoki Mushroom Hot Pot
A quick, brothy enoki mushroom hot pot with vegetables and tofu, comforting, 20 minutes start to finish.
10 min
Prep time
10 min
Cook time
20 min
Total time
2
Servings
Ingredients
- 1 packet (about 150g) enoki mushroom, base trimmed and separated into small bunches
- 4 cups vegetable or chicken stock
- 1 inch ginger, sliced
- 2 cloves garlic, sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 100g soft tofu, cubed
- 1 cup bok choy or spinach leaves
- 1 spring onion, sliced, to finish
- Salt and white pepper to taste
Instructions
- Bring the stock to a simmer in a pot with the ginger and garlic. Let it infuse for 5 minutes.
- Season the broth with soy sauce, sesame oil, salt and white pepper.
- Add the tofu cubes and simmer gently for 2 minutes.
- Add the bok choy or spinach and simmer for another 1–2 minutes until just wilted.
- Add the enoki mushroom last: it only needs 30–60 seconds in the hot broth.
- Ladle immediately into bowls and garnish with spring onion.
Tips
- Enoki must go in last, right before serving: it turns rubbery within seconds of overcooking, which is the single most common mistake with this mushroom.
- Trim just the very base of the enoki bunch (about 1cm) to separate the strands without losing too much length.
- This base broth also works well with a handful of dried shiitake added at the start for extra depth.