This wonderful Ginger and Mushroom Tofu Hot Pot is inspired by my brilliant friend Iva. I was so excited when she asked me to create something that featured the Chinese flavors she grew up with. After all, Chinese cooking depends on the same general principles as Good and Cheap: build bright flavors from a few key ingredients; use lots of veggies and just a little meat or fish. The ginger-garlic broth in this hot pot is spectacular! You can use whatever vegetables you have around, but mushrooms help create an earthy broth. The effect of such a small amount of toasted sesame oil is remarkable, too—an investment, but a transformative flavor.

Ginger and Mushroom Tofu Hot Pot

Tofu slices, vegetables and noodles snuggled into a hot ginger, garlic and mushroom broth. Comes together quickly and is even better on day 2.

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Course Main Course, Soup

Servings 4

Ingredients

  

1x2x3x

• 1 Tbsp ginger root finely grated
• 4 cloves garlic finely grated
• 8 cups water
• 1/2 lb mushrooms chopped
• 1 tso chile paste
• 2 Tbsp soy sauce
• 2 tsp toasted sesame oil
• 4 scallions chopped
• 16 oz firm tofu
• 4 medium carrots chopped
• 8 oz drired spaghetti, soba or any Asian noodles
• bean sprouts (optional)

Additions

• chicken pork or beef
• peanuts chopped
• cabbage chopped
• kimchi
• chile peppers chopped
• fresh cilantro chopped
• daikon radish sliced

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