Cold Weather, Hotpot
A quick, warming meal, inspired by the Japanese Hotpot. Tofu and fish simmered in a flavorful broth cooks in minutes.
Ingredients
- 1/2 15 oz. package of firm tofu or similar amount, however you buy it
- 1 c water
- 3 dried shitake mushrooms
- oil for pan opt.
- 1 6 oz filet of mild white fish
- 1 c chicken stock
- 1 T soy sauce
- 2 t ginger paste or freshly grated ginger, if available
- 3 c mixed frozen vegetables - broccoli cauliflower, carrots - or to your taste
- 2 scallions chopped
Instructions
- Wrap the tofu in a clean towel to drain.
- Break up the dried mushrooms and soak them in the cup of water.
- Slice the fish into bite sized pieces.
- Cut the tofu into bite sized pieces. If you choose, heat oil in a pan, and brown the tofu until golden. Remove and reserve.
- Heat the mushrooms and their liquid, and the chicken stock, in the pan. Add soy sauce and ginger. When the liquid comes to a boil, add the frozen vegetables. As soon as they are heated, add the scallions, tofu, and fish. Keep at a low simmer until fish is cooked. (3-5 minutes - watch carefully that it doesn't overcook.)