Tofu and mushroom miso hotpot

Hot pots, like this one, are eaten all over Asia and with a huge choice of ingredients. So don’t feel constrained by what’s in this recipe. As long as the broth and noodles are there you can add, more-or-less, what you want. Add some chillies for some extra zing!

The recipe is quite versatile - use whatever mushrooms and vegetables you have, in the quantities you prefer.

INGREDIENTS

· About 150g firm tofu, cubed (The Tofoo co. plain, smoked or teriyaki flavour will work well - now widely available in local supermarkets)

· 250g fresh oyster mushrooms or Lions Mane, cut into strips

· Leafy vegetables of choice - e.g. pak choi, mange tout, asparagus, finely sliced broccoli, etc.

· If you prefer meat, then you can add some fried chicken or beef.

· 2 hardboiled eggs, cooked for 7.5 minutes (one half per serving)

· 2 chopped spring onions

· Udon noodles sufficient for 4 servings

· Dash of soy sauce for broth, and some for adding to cooked mushrooms

Miso broth

· Dashi or vegetable stock. You’ll need about 160cl (55oz) of stock for 4 servings

· 1 large teaspoon light miso paste

· A tablespoon of Mirin

· A small amount of chopped garlic, ginger and dash of soy sauce, to taste

Make up the broth first by combining the above ingredients and bring to a simmer over medium heat, stirring until miso paste dissolves. Then just leave it gently simmering on the cooker.

DIRECTIONS

· Add 1 teaspoon sesame oil to a frying pan over medium heat. Add the asparagus and cook gently for 2-3 minutes or until the asparagus is tender. Add a splash of soy sauce during the last minute of cooking. Remove from pan and set aside.

· Add another teaspoon of sesame oil to the pan and fry the mushrooms. Cook for 2-3 minutes, until a light golden colour emerges. Add a splash of soy sauce during the last minute. Remove from frying pan and set aside.

· Eggs: boil for 7 mins, peel, halve, set aside, and add to bowl at end to complete the colourful and appetising look. (Egg yolk should ideally be slightly runny.)

· Add udon noodles and pak choi and simmer in the broth for 2-3 minutes or until noodles are cooked. Taste the broth and adjust with a dash of soy sauce if desired.

ASSEMBLY

· For each serving use a large bowl and place 40cl of broth plus noodles into the bowl

· Ensure that the other ingredients are still hot otherwise they will cool the broth down too much. A few moments in the microwave is a good way to ensure this.

· Arrange the other ingredients (mushrooms, pak choi, eggs, etc.) so that they are in small islands and can be identified. i.e. don’t mix them all up.

· Sprinkle the chopped spring onions in the centre.