Herbal Mushroom Hot Pot Broth

Herbal Mushroom Hot Pot Broth

from bonappetit.com

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.

Ingredients

  • 4 Tbsp. vegetable oil
  • 1 lb. assorted mushrooms (such as shiitake, king oyster, and/or portobello), thinly sliced
  • 2 large onions, cut into 2" pieces
  • 5 large shallots, thinly sliced
  • 1 head of garlic, cloves separated, peeled
  • 2 bunches scallions, coarsely chopped, plus more cut into 3" pieces for serving
  • ½ large head of Napa cabbage, sliced crosswise ½" thick
  • 2 large leeks, cut into 2" pieces
  • 1 3" piece ginger, scrubbed, cut into 1" pieces
  • ½ cup Shaoxing wine (Chinese rice wine), michiu, or dry sake
  • 1 oz. dried shiitake mushrooms (about 8 large)
  • ½ oz. white rock sugar or 1 Tbsp. granulated sugar
  • 3 pitted dried jujubes (Chinese red dates), plus more for serving
  • ⅛ oz. dried sliced dang gui (angelica root), plus more for serving
  • 2 Tbsp. dried goji berries, plus more for serving
  • 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

Directions

  1. 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.

  2. 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.

  3. 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. 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.

  5. 5

    Do ahead: Broth (without toppings) can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

  6. 6

    Why serve hot pot with just one broth when you can have two? Get the recipe for Eric Sze’s Mala Beef Broth here.