Sichuan Tofu and Mushroom Hot Pot Soup
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Ingredients
- 350 g firm tofu, cubed
- 150 g shiitake mushrooms, sliced
- 1 tbsp doubanjiang (chilli bean paste)
- 2 garlic cloves
- 1 tsp fresh ginger, grated
- 800 ml vegetable stock
- 150 g pak choi
- 2 spring onions, finely sliced
- 1 tsp sesame oil
Nutrition (per serving)
- Calories
- 174 kcal
- Protein
- 15.7 g
- Carbohydrate
- 4.9 g
- of which sugars
- 2.7 g
- Fat
- 9.4 g
- of which saturates
- 1.6 g
- Fibre
- 2.6 g
- Salt
- 2.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a large pan and fry the garlic, fresh ginger and doubanjiang for 1 minute until fragrant.
- 2
Add the shiitake mushrooms and stir-fry for 2 minutes.
- 3
Pour in the vegetable stock and bring to a simmer.
- 4
Add the tofu cubes and simmer for 5 minutes.
- 5
Add the pak choi and cook for a further 2 minutes, until just wilted.
- 6
Ladle into bowls and scatter with the spring onions to serve.
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