October 18th, 2011

Mushroom Hot Pot

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Serves 6
Time: 1 hour || Active time: 30 minutes

Autumn in Omaha is slightly magical. The light seems to come in two varieties, silver or gold, and sometimes the glow makes it feel like the prairies are threatening to take over; the concrete will start falling away and luscious grasses will spring up everywhere, wildflowers and meadow as far as the eye can see.

It was a day like this when these flavors seemed to possess me. I was planning on a simple soup for lunch, standing in the produce aisle, examining some veggie or other, when seemingly out of nowhere, my senses were overtaken by star anise, lemongrass, ginger. Then the words formed on my lips: hot pot. The name alone should win you over on a rainy autumn day.

I first had Hot Pot at a Vietnamese restaurant, and you often see it on menus called “Mongolian Hot Pot.” But I’m not going to get into the history, primarily because I only have a GED, but also because I want to get to the fun part. The experience!

The idea is similiar to fondue. A simmering vessel of rich broth surrounded by delicious tidbits that you can mix and match in your own bowl. You can totally dip, too, but I think it’s more satisfying (and perhaps neater) to have your own little serving.

If you’re looking at the ingredients list and thinking that you don’t have any of these items laying around your kitchen, can I appeal to the part of you that looks past pantry ingredients, and speak to your heart instead? It is always worth it to branch out and add new things to your repertoire. It doesn’t have to be this recipe, maybe you grew up eating star anise and lemongrass, but remember to try something new on occasion. Great cooking, like a great road movie, isn’t always about the destination – half the fun is just getting there.

That being said, this isn’t particularly time consuming or anything, and all of the ingredients can easily be found at Whole Foods. They’re not very expensive, either!

I use dried shiitakes because they have an even more concentrated flavor than fresh and they’re also much cheaper. And since hot pot is often served with thinly sliced meats, these meaty morsels really do the job.

And speaking of prairie grasses, have you cooked much with lemongrass? It adds a sultry perfume to stews, and it’s really just a fun ingredient to work with. Who doesn’t want to walk around the grocery store with tall stalks of grass poking out of their cart? You only use the inner core of the the bulb at the very bottom of the stalk. Peel away the outer leaves until you get to the smooth, cool, core. Cut off a sliver of the bottom, and mince. You’ll probably need 3 stalks for this recipe. You can also reserve the rest of the stalk for a broth.

And if you’re not going in for the whole ceremony of it, that’s fine, too. At it’s most basic, this is just a really delicious soup that will warm you right up. I’d say that the only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you’re serving and how hungry everyone is.

And one last thing, I don’t actually have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won’t have a chance to get cold!

4 cups mushroom or vegetable broth
1 tablespoon organic cornstarch

1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
Big pinch salt
3 cloves garlic, minced
2 tablespoons minced lemongrass
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes
2 star anise
1/4 teaspoon ground cinnamon
1 oz dried shiitakes
2 tablespoons soy sauce (or tamari to make it gluten free)
1 roughly chopped tomato
Fresh black pepper

15 oz can lite coconut milk
Juice of half a lime

To serve (obviously just pick and choose, these are just suggestions):
Cooked rice noodles or jasmine rice
Fresh cilantro
Fresh basil (thai basil if you can find it)
Grilled tofu (seasoned simply with sesame oil, black pepper and salt)
Roasted cashews
Cooked aduki beans
Thinly sliced sauteed seitan
Steamed broccoli or cauliflower
Finely sliced bok choy
Extra wedges of fresh lime

Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in.) Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.

Add garlic, lemongrass, ginger and red pepper flakes and mix in. Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon,  shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.

Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.



118 comments to Mushroom Hot Pot

  • It looks amazing – and what a beautiful colour! In keeping with the fall!

  • I’ve really missed (Chinese) hotpots since going vegetarian and vegan-isch. Can I just say I love you just for creating this recipe?

  • I have been growing lemon grass this last summer and I haven’t used it yet! Maybe now is the time…

  • That looks gorgeous and so delicious. Thank you for making “exotic” food so approachable. You’ve inspired me to buy some star anise and lemongrass for the first time!

  • This looks like so much fun. — and I love all the thoughts that introduce this dish!

  • YUM! I can’t wait to try this- Thank you so much for sharing this!

  • This is absolutely stunning, but it needs more mushrooms! Or I guess that is just my heart speaking. Thanks for the recipe, Isa!

  • This looks incredible. Thanks for sharing.

  • I first had Mongolian Hot Pot in Beijing several years ago when I stumbled into a restaurant hoping to take refuge from the fierce winter wind. Ever since then, I’ve been a fan of the dish, but I’ve never recreated the experience at home. Thanks for this!

  • Conzor

    This isn’t quite what i was expecting, and english hot pot is like a pie! This looks reet good though!

  • Dingofoof

    Looks pretty, and anything with lemongrass and coconut milk is yummy in my book! Can’t wait to try

  • dammit.. my heart listened. Goodbye pantry, hello dried shitake mushrooms.

  • That is so perfect for a cool, crisp Autumn evening with a glass of Chardonnay or Riesling

  • I had hot pot in Chengdu, China last month and although ti was good, it was too oily for my taste. Your interpretation is what I think I expected out of the experience, it looks awesome! Much less oily and much more comforting. I can’t wait to try it!

  • Courtney

    I couldn’t resist and I made this for dinner tonight–amazing! I doubled the mushrooms and had a HUGE pepper and onion, so I also added some more broth. My first time cooking with star anise and the flavor was great (and pretty too).

  • Oh. My. God. Oh my god. I just ate over 150000000 lbs of this. I’m allergic to mushrooms (sadface!) but it was zawesome without them. I used a head of chopped bok choi to add some of that bulk back in. I served it over soba noodles and on top put some baked tofus that I marinated in 2 tbs. soy sauce, 1 tbs. siracha, 1 tbs. rice wine vinegar, 1 clove of garlic (pressed) and the juice of a lime. Tremendous. I think this is my favorite thing I’ve made in a really long time, it’s the best!

  • megan

    I’m excited to try this. Except, I’m confused about one part of the recipe — do you start of with the oil, onions, pepper or do you start off with the broth? Stupid question, I’m sure (I’m new to cooking)

    • IsaChandra

      Well, you mix the broth with the cornstarch, then set it aside. Then you saute the veggies in the oil. And a little further along, you add the broth. I will make the directions more clear, thank you!

  • Mallory

    That looks great! Though it’s not the first time I’ve seen someone say that the ingredients for something are easy to find because they are all available at Whole Foods. There isn’t a Whole Foods in my entire state (Iowa), the closest one to me is 256 miles away! But that is a minor quibble, I’m excited to try this.

  • Kristi

    YSo it’s midnight and I’m laying on my side in bed reading about this scrumptious looking hot pot … And I started drooling on my pillow! Not to gross you out, and probably too much info, but this literally made my mouth water. Must try soooooon!! Thanks fror the worldly post 🙂

  • If this is not the most beautiful dish I’ve seen in a long time, I don’t know what is. I am absolutely dreaming of these flavors and can’t wait until I can make it!

  • […] worry, this is still a ginger post! We borrowed Isa’s new Mushroom Hot Pot recipe and this delicious Lettuce Wraps recipe from the Veggie […]

  • this was so good, but yours turned out much prettier 🙂

  • Ali

    The mushroom hotpot looks so thick and delicious, I’d really love to taste it out… the pic is so mouth watering. Great post.

  • Feeling sick as a dog with a cold and needing something hot, vegan, and nourishing I made this soup. Wow! A bowl of this soup will make you feel all better, give you a big hug and a kiss on the forehead, smooth your hair off your fevered brow … then tuck you in all nice and cozy under a flannel comforter.

  • PJSbronx

    First, I want to say i am a big fan of you and all your cookbooks. I recently discovered I am gluten intolerant. Although many of your books contain gluten free recipes, I was wondering if you will consider coming out with a gluten free cookbook or perhaps a dessert cookbook. Also, I have read many mixed articles about tofu [pro and con] and you have quite a number of recipes using tofu. What is your stand [position] on tofu? Thank you for entertaining my questions. PJS

    • IsaChandra

      I am pro-tofu! I haven’t read anything to convince me otherwise and I’m a big fan of the Vegan RD, who’s writings on the subject are probably more legit than my thoughts: http://www.theveganrd.com/tag/soy There is also this article if you have days and days: http://www.veganhealth.org/articles/soymessina

      I don’t think I will do an exclusively GF book, just because I don’t eat that way, but I’ll continue to be mindful that many people do, and always include lots of glute-free recipes, and options for making the dish gluten free. I always have a gluten-free tester for my books so I’m always thinking about it.

  • Alicia M

    I just made this, and it might be the best soup I’ve ever had/made! I thought it would be perfect for my husband who’s sick with the flu right now, but he’s TOO sick to get out of bed, and too nauseous to eat. I’ll be a trooper, take one for the team, and devour the whole damn pot myself. 😉 A millions thanks, Isa! (You should win an award for your super duperness…something with an impressive, shiny trophy.)

  • I’ve had excellent results substituting Pamela’s Baking Mix (which is gluten free) for the flour and baking soda/powder in many recipes in the Veganomicon and the Vegan Cupcakes book. The Coconut-Lemon Bundt Cake made with Pamela’s came out just heavenly!

  • pentabarf

    My favorite of your recipes so far. I used double the shiitake and half the garlic (as I always do, I find it overpowering in most recipes) and it turned out great. I let the mushrooms soak in water for half an hour before using them, but they still weren’t entirely soft after cooking them for 45 minutes. Do you soak them for a longer time before preparing this dish? The box suggested an hour, but I was too impatient. 🙂

    • IsaChandra

      Oh wow, I’ve never seen such a long soaking time! I suppose it may vary from brand to brand, so always listen to your package, not to me.

  • hnychka

    Made this for dinner tonight. Wow -this is an EXCELLENT recipe. The balance and complexity of flavors is perfect. YUM,YUM,YUM. And beautiful too. THANK YOU!!

  • don

    Wow…made this over the weekend, along with your Chickpea Picatta, and had rave reviews. I was just in heaven and nearly at all of the hot pot myself. You are amazing and adore reading anything you share. Total vegetarian and working hard to be completely vegan.

  • sitting at work reading this is making me starving – already planning where i can stop on the way home to pick up the few ingredients i dont have – cant wait!

  • Bonnie

    You really are amazing! You have such talent. Everything you post here makes me want to do cartwheels with happiness. This is beautiful. I will be making this very soon. I have no doubt it will be delicious.

  • MarshallsMomma

    This is so delicious!!! I added an extra ounce of mushrooms because I LOVE LOVE LOVE them and ~lb of tofu for added protein and it is incredible!!! Thank you for your amazing abilities to creat delicious foods!

  • i just made this, and it is VERY yummy! the only ingredient i didn’t have was lemongrass (GASP!) but it was still very good. and very easy to make. i made it with rice, and i am stuffed!

  • This sounds freaking delicious! Love this recipe.

  • […] Post Punk Kitchen – Vegan Recipes & Awesomeness […]

  • I can’t wait to make this! I love lemongrass.

  • Patrizia

    I made it yesterday night, and it was super. THANK YOU AGAIN!

  • Sarah

    My boyfriend and I recently embarked on a journey to only eat vegan during the week. Your website has been a source for many of our meals. This soup was probably the most delicious I have ever eaten. Thanks so much for all your excellent recipes!

  • Kristi

    WOW – so delicious! The most FLAVORFUL dish I’ve made in quite some time. Rich, hearty goodness with yummy tidbits to bite into. Mmm, Mmm, Mmmm. And to think I’ve been living my life without “hot pots”!

  • Liza

    This was amazing!!!

  • Sabrina

    I made this today. It was delicious! I didn’t have red peppers so I used carrots. I also added 1 fresh jalepeno fresh shiitake mushrooms and green beans.

  • […] Asian flavored soups are some of my favorites. I’m mesmerized by Post Punk Kitchen’s Mushroom Hot Pot. […]

  • Kari

    Mmm! Just made this tonight and it was so good! I used stick cinnamon instead of powdered. My fresh tomato was super wimpy-could you use canned chopped instead? I added rice vermicelli, broccoli, carrots,cilantro, thai basil and Jalapeños as the “accoutrements”—it was like a creamy pho.

  • Lisa

    This was delicious! Perfect to eat while watching Sunday night cartoons. Isa, you are the true master of flavors!

  • Definitely comfort food. Great post! This is my first visit – without a doubt, I will be back. 🙂

    Thank you for sharing. 🙂

  • Donna Connelley

    I will just add to the many kudos without boring you. YUMMY and MASTERFUL as usual!

  • Sarah

    We have dried lemongrass, still in stick form. It’s in a little spice-type jar. I wonder if I would have to use less? Looks amazing. Am going to try it tonight. Thanks, Isa.

  • Abigail

    I can’t even begin to tell you how AMAZING this tasted! Of course I guess you already know. Thanks for sharing!

  • Ruth

    This was sooooo tasty! Definitly one that I shall be having over and over again. And to think, before I had heard of you I ate nothing but chips and bread and I didn’t like tofu!

  • apu

    yeah! hot pot for a cold winter! that’s nice.

  • Sarah

    WOW! Once again, you have hit the spot, Isa. I have been moving towards vegan for 3 weeks now, and your cookbooks have saved me from boring cooking. My husband, who has a very discerning palate (meaning, it has gotta be good), agrees. THanks so much!

  • […] yum-looking autumny soup and a nice place to eat it […]

  • Lauren

    I just made this for dinner and it was very very delicious. I did use 1 tbs of dried lemongrass instead of fresh and used 1 tbs arrowroot powder instead of the corn starch (I do not eat corn). Also used full fat coconut milk SO fabulous.

  • Melissa

    whole foods didn’t have whole star anise pods…so i bought the star anise seeds instead. how much should i use?

  • Melissa

    oh. uhoh. just anise seeds. sounds like that’s the wrong thing :/

    p.s. you’re the bomb.

  • Gerard

    This looks awesome. And I like that you say to save the lemon grass stalks for stock or broth. I use all the outside and top tough leaves to make lemon grass tea. It’s great with a little sweetener, especially with Asian or Mexican food.

  • Zoe

    i made this for Thanksgiving, being vegan and on a diet (–for so long now, my stomach couldn’t take much more than soup!–), and this was ABSOLUTELY TO DIE FOR. OMG. As i recall, i used more garlic and more ginger, and i didn’t have a tomato so i used a can of Muir Glen diced tomatoes. (They got the highest rating on America’s Test Kitchen–Muir Glen is expensive, but so worth it. And Target has the lowest prices i’ve found on the brand.) OH–and i also went crazy with the mushrooms, and added creminis and white buttons, as well. TO DIE FOR, did i mention that already? Btw, i froze the leftovers, and i’ll let you know how the defrosted version turns out! (ps, i have a very lame fledgling vegan blog, not nearly as glorious as yours!!! But i guess ya gotta start somewhere. Also, my photos suck. 🙂 )

  • Jaqueline

    I just finished making this,it was really delicious and flavorful with nice heat. When I first tasted it, my dried shiitakes were very chewy so I had the idea to immersion blend the whole soup. After blending it I strained it and was left with a “Hot Pot Bisque”. Wow! This was the first time I’ve posted but I think I’ve made about 10-15 of your recipes now. They are full proof. Thanks Isa!

  • ZOE

    Hey folks–this freezes and defrosts very well, so FEAR NOT! Make tons and save it, or give it away as gifts, too. I know i did! (It was hard to give it away, though, as i wanted to keep it ALL TO MYSELF.)

  • ScooterB

    Damn Gurrlll!! You are the bomb-diggity!! The first recipe I glanced the first time at your site and I’m hooked.

  • […] favourites are chickpea rice soup with cabbage, mushroom hot pot, and roasted potato & fennel soup. Don’t they look […]

  • Emily Jean

    I finally made this soup and it is forking delicious! I would recommend if you’re making it with the noodles to cook them separately then add them at the end. we hadn’t made the rice noodles before so had no idea they would suck up so much liquid and ended up with a super thick soup. Still super yum though!

  • P G

    This was delicious. Yesterday I planned my menu for the week, and at the end I realized that all the recipes just happened to be from this blog. I think I’m going to become vegan by accident!

  • Looks delicious. love all the flavors in this – especially the lemongrass!

  • […] Click here to make mushroom hot pot. Mango Fried Rice […]

  • […] Click here to make mushroom hot pot! […]

  • Lindsay Anne

    This could very well be the most amazing soup I’ve ever had!!!andmyapartment Smells like a million bucks! So glad my cousin in law turned me on to this site. Also love the dilly stew and the Shepherds pie. I’m not even vegan or vegetarian, but I feel like I could easily convert if it all tasted this good. No more veg stir fry for my veg friends when they come over!!

  • Kim

    Just made this and it is amazing, I only used 1 star anise as I’m not a massive fan of the flavour, but my word, I could eat this every meal!

  • Amanda

    After looking through all these comments I want to make this so bad! It looks yummy! But I can’t have coconut milk, would soy milk substitute well?

    Thank you so much for your blog! In the beginning of the year I found out I have food allergies (egg, milk, etc) and IBS that is leading me to being strictly vegan. Your recipes make learning to cook all over again worth it!

  • Rebecca

    Absolutely delicious. I used 1.5 oz shiitake mushrooms because I love them. Even my very non-vegan husband who is addicted to pho from a nearby Vietnamese restaurant thought it was amazing. Thanks Isa I will be making this a lot!

  • Cheryl

    This soup was AMAZING! I had some Kaffir Lime leaves and threw them into the broth. Delicious. Thanks for the recipe.

  • Kristen

    When I saw this recipe I had to try it! Looking at the ingredients though I almost didn’t – I really have hated anise up until this point! But having such good luck with other recipes from your blog I decided to try this, star anise and all! Honestly, I think the star anise was my favorite part of this dish!!
    All of the flavors in this dish meld so well together – even my 3 and 4 year olds really enjoyed it…. warm and spicy! But that hint of star anise REALLY knocked my socks off!!
    I used organic mushroom broth and a few handfuls of mixed dried mushrooms – shitake, oyster, porcini, morels and portabellos.
    I can see this being a winter time staple! Even if you think you wouldn’t enjoy the star anise, give it a try!

  • […] ausgesprochen köstlich! Das Brot wunderbar nussig und der Hot Pot (übrigens VEGAN Rezept gibt es HIER) sehr wärmend. Allerdings war es gut, dass ich nur ein Sternanis rein getan hatte und nicht zwei, […]

  • […] (source) Share this:TwitterFacebookLike this:LikeBe the first to like this. This entry was posted in food porn, vegan. […]

  • Christie

    I made this tonight and it was amazing! So easy and so delicious!!! Thank you!!!

  • anna

    this soup is AWESOME!!!!!!!!!!!!!! thanks:)

  • […] Mushroom Hot Pot by The PPK […]

  • We just made this last night and it was delicious! The kids loved it without a little spice – but my husband and I spiced it a bit and it was even more yummy! Thanks so much

  • manasvi

    I made this last night and it tasted so good! I couldn’t find lemon grass or star anise in my local grocery store, so I skipped those. But even then, it was delicious! Thank you for posting this recipe 🙂

  • Meg UK

    Hi Isa, I just wanted to stop by and thank you for this recipe. I’ve made this several times and it’s lovely. It’s become something of a staple for us. I make it whenever I’m in the mood for something comforting and chunky and with ‘texture’. It was also the first time I had ever had shiitakes and am in love.

  • Amber

    Hi Isa! Made this over the weekend for a dinner with my sister and it was simply amazing!!! Thank you so much for your blog and cookbooks! When I need to make something that I know will impress, your work is the first that I turn to! You make being vegan both easy and delicious!

  • Luisa

    I made this tonight. Didn’t have lemongrass or bell pepper, but it still came out tasting wonderful. I want to eat the whole pot tonight, but I’m sure it will taste even better in the morning. Thank you so much for posting this!

  • Michelle

    Yay! Finally a use for my star anise! How exciting! Thanks for always being the best of all bloggers– you always know how to keep our tummies full 🙂

  • Julia

    Holy crap, Isa. My hubby made this for dinner last night and it was AWESOME. For add-ins, we had rice noodles, cilantro, bean sprouts, toasted cashews, adzuki beans, roasted broccoli, and fresh lime juice. NOMNOMNOMNOMNOM!!!! It was super messy to eat with the rice noodles and the bean sprouts, but we slurped it happily and smiled our shiny soup smiles at eat other in tastebuddy delight. Thanks for yet another awesome dish.

  • Michelle

    is there a way to do this in a crockpot?

  • sami

    Just popped in to say that I have made this so many times now, to the point where I don’t even need to look at the recipe any more. It is one of my favourite dishes of all time 🙂 it’s so comforting in the winter, and yummy all year round (it’s summer here at the moment). I don’t even share it. My boyfriend isn’t into soups so I just whack it in containers and I get a week’s worth of lunches. So thank you Isa, for your wonderful recipe!

  • Melodi

    This is soooooo incredibly good! This is my favorite so far. I’ve made three soups so far from your site and every one has been absolutely fantastic. People think I am a good cook. Lol It’s not me, it’s your recipes. Thank you so much for such easy and flavorful recipes.

  • Erin

    This is a great dish which with a little work can be made AMAZING!
    First, I make my own mushroom broth. Just use some smashed garlic, the ends of your onion, ends of the carrot, smashed and then cut into 1/2 inch chunks of lemongrass, the anise, the skin of your ginger, lime leaf is great if you have it, and a dash of soy sauce, the stems and some mushrooms too of course! Boil all this for 20-40minutes. Taste it as you go, remember it’s easier to add more flavor later!
    (you can also rehydrate mushrooms and use the water you soaked them in to make the mushroom broth!)
    I also smash up and then mince some lemongrass which I add when cooking the garlic in the pan. I also love bok choy in this! it adds a lot of calcium! I also enjoy rice cooked in coconut milk with this, as I make it rather spicy!

  • Kristen

    Is there something I can use in place of star anise? I can’t stomach any licorice flavors.

  • Nota bene

    This was very good! I think it will be amazing when next time I use star anise and use the exact amount of broth as stated in the recipe (I think I used too much). Also, I need to figure out the correct usage of creamed coconut when used instead of coconut milk. In any case, Isa, you literally improve my quality of life!

  • Bryan

    Made this last night…AWESOME!! My additions were soba noodles, fresh cilantro, limes, and basil. INCREDIBLES!!! I used baby portobellos. and sliced them thinly. Great dish!!! THANKS ISA!!!!

  • megan

    I just made this tonight, and it turned out great though I wasn’t able to do the recipe word for word – couldnt add the anise or lemongrass (budget is tight) and I also only have a 1qt soup pan, so what i did was just boil the tomatoes and the vegetable broth and corn startch, saute the onion and red pepper, then when they were all hot threw the rest in my crock pot for about 4 hours… and it turned out great!

    So now I have another great vegan crock pot recipe!

  • […] From Isa Chandra Moskowitz, Post Punk Kitchen Serves 40 […]

  • Jen

    This is, hands down, the best thing I ever ate. My new favorite!

  • Sarah Anne

    Incredible recipe. All of the flavors come through very nicely. My belly is full of warmth & happiness. Thank you, Isa.

  • […] is a link for this year’s dinner over on the PPK.com, Mushroom Hot Pot. I have adapted the recipe a little; I use fresh shiitake in it and leave out the red peppers and […]

  • nikki meeko

    I went to whole foods to get the lemon grass and they sold me this dried up pencil looking thing i unfolded it and it just looked like hay. I can kinda smell lemon but short of growing my own and I live in Nevada where nothing but cows grow here. I want some lemon grass i want to cook it in some rice with coconut water instead of water with some scallions on top doesnt that sound good.

  • Yum! Delicious. I’m a weirdo about dried mushrooms so I used a crap ton of baby Bellas. Such a fresh yummy dish. Thank you for feeding me, isa!!!!

  • […] browsing my cookbooks, I stumbled upon Isa’s mushroom hot pot. This was it! I really wanted to modify this recipe to make it more like a Chinese fondue where […]

  • Subi

    Wonderful one pot dinner! You are a magician.

  • Ann Rollins

    How does this soup do reheated? Can it be made a few days in advance?

    • NT

      So, I made this… it re-heats okay, and I did put some in the freezer, so when I defrost it, I can say if it’s “make in advance”able. However, some people found the shiitake quite overwhelming and not complementary with the fragrant star anise and lemon-grass and suggested it would be better with other, more neutral mushrooms… I think I agree with that for the second day (i.e. the re-heated version), while it was freshly consumed, the shiitake was less overwhelming, but the next day, it got too strong. Just a thought…

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