Vegan Mongolian Hot Pot

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My Vegan Mongolian Hot Pot has the same depth, comfort and flavour of its meaty cousin but made entirely from plant-based ingredients.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Chinese

Diet: Vegan, Vegetarian

Keyword: bay leaves, bok choy, chinese cabbage, Chinese dates, clove, cloves, cumin seeds, garlic, goji berries, mushrooms, root ginger, soy sauce, spring onion, star anise, tofu, vegetable stock, white pepper

Servings: people

Calories: 344.77kcal

Ingredients

For the broth

1 litre vegetable stock
5 dried shiitake mushrooms
1 inch root ginger
8 cloves Garlic
5 cloves
5 star anise
2 bay leaves
2 Chinese dates
1 tablespoon goji berries
1 teaspoon cumin seeds
4 spring onions
3 tablespoon soy sauce
1 tablespoon Shaoxing rice wine
1 tablespoon Sesame oil
1 pinch White pepper

For the add-ins

250 g tofu puffs
100 g Chinese cabbage roughly chopped
250 g mushrooms e.g. oyster, shiitake, or king oyster mushrooms
100 g glass noodles
1 carrot julienned
1 bunch coriander

For the dipping sauce

1 tablespoon soy sauce
1 tablespoon rice vinegar
4 tablespoon sesame paste
1 teaspoon chilli oil optional
2 cloves garlic minced

Instructions

Add the ingredients to the broth to your pan and simmer for 20 minutes to bring out the flavours of the herbs and spices.
While the broth cooks, whisk together the ingredients for the dipping sauce.
Once the broth is ready, cook the add-ins in the broth until each is piping hot and cooked through.
Dip each mouthful in the dipping sauce and enjoy!

Nutrition