bonappetit4.4
Herbal Mushroom Hot Pot Broth
Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.
👥 2 Servings👤 Eric Sze📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●bowl
📝 Preparation Steps
1
Heat oil in a large Dutch oven or other heavy pot over high. Cook fresh mushrooms, stirring occasionally, until browned, 5–⏱️ 8 minutes. Add onions, shallots, garlic, and chopped scallions. Cook, stirring occasionally, until onions are softened and lightly browned, 12–⏱️ 15 minutes.
large onions, cut into 2" pieces2large shallots, thinly sliced5
2
Add cabbage, leeks, ginger, and wine; cook, stirring, until cabbage is softened, 5–⏱️ 8 minutes. Add dried shiitakes, rock sugar, 3 jujubes, ⅛ oz. dang gui, and 2 Tbsp. goji berries. Pour in 10 cups cold water and bring to a boil. Reduce heat to medium-low; cover pot and cook, adjusting heat as needed to maintain a gentle boil, ⏱️ 1 hour.
large leeks, cut into 2" pieces2
3
Scoop out solids from broth with a fine-mesh sieve, pressing with a spoon to extract as much liquid as possible. Pick out mushrooms and set aside in a small bowl for serving; discard remaining solids.
4
Stir 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt into broth; taste and season with more salt if needed. Top with more jujubes, dang gui, goji berries, and scallions. Do ahead: Broth (without toppings) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.
. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more1 Tbsp
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