Tofu Hot Pot

Posted on Feb 22, 2011 by PeggyPrint Recipe Only | Email Recipe | Leave a Comment
Filed under: All Recipes, Feed Your Children, Feed Your Clock, Feed Your Wallet, One-pot-chop, Pasta & risotto, Peggy's Healthy Picks, Vegetarian Pin It
Tofu Hot Pot

I’ve got it — my next get-rich-quick scheme! I’ll make bazilions off my new and improved patented Hot Pot soups; soups guaranteed to melt the pounds off one’s body — soups that puts those cabbage diet soup remedies to shame.

Kimchi is pickled napa cabbage, and it’s a workhorse in this recipe, lending a wonderful sour, savory and spicy flavor. You may make it yourself or purchase it at most local groceries. Beware —even the mild kimchi may be too spicy for some palates, if so, you may rinse it before using.

If you’re interested in further Hot Pot lore, history and insight, check out my Chicken and Soba Noodle Hot Pot recipe.

If you don’t have time to cook but think Hot Pots merit further investigation, Arirang (in the shopping center next to Target) makes up some authentic and incredible brews.

Recipe: Tofu Hot Pot

Ingredients

  • 2 tablespoons sesame oil, divided
  • 1 large shallot, minced (3 tablespoons)
  • 3 tablespoons fresh ginger, cut into matchstick, julienned slices
  • 8 cups chicken, vegetable, or beef stock
  • 2 tablespoons-1/4 cup soy sauce
  • 1-2 cups kimchi*, coarsely chopped
  • 2 pounds bok choy washed, cored and, separating stem end from leaves, slice into long, 3/4-inch-thick strips
  • 7 ounces shiitake mushrooms, woody stems removed and sliced (4 cups)
  • 1 1/2- 2 pouds extra firm tofu, sliced into 1 1/2-inch x 14-inch sliced pieces
  • 3 tablespoons chopped cilantro (optional)
  • 6 ounces uncooked soba noodles (buckwheat noodles)

Instructions

  1. In a large pot or wok, heat 1 tablespoon oil over medium heat. Add shallot and ginger and cook 3-4 minutes or until just tender and fragrant.
  2. Put the stock, 2 tablespoons soy sauce, 1 cup kimchi and bok choy stem ends into the pot, and bring to a boil. Reduce heat and allow the broth to simmer for 10 minutes or until bok choy stems are just tender. Add mushrooms, boy choy greens, and tofu and additional soy sauce and kimchi to taste, if desired, and simmer an additional 5-10 minutes or until mushroom are tender. Stir in chopped cilantro, if using.
  3. Meanwhile, while soup is simmering, bring a pot of salted water to a boil and cook soba noodles according to package instructions.
  4. Add the noodles to the soup before serving; or divide the noodles between six bowls, pour steaming soup over noodles and serve.

*Select hot or mild kimchi, according to your palate. I usually select mild kimchi and let individuals add chili paste or red pepper flakes according to individual taste.

Time: 45 minutes

Number of servings (yield): 12 cups

Copyright © Peggy Lampman’s dinnerFeed.

Print Recipe Only
Filed under: All Recipes, Feed Your Children, Feed Your Clock, Feed Your Wallet, One-pot-chop, Pasta & risotto, Peggy's Healthy Picks, Vegetarian
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