Hot Pot Soup
Natasha Pickowicz
2 servings
10 minutes
10 minutes
A few spoonfuls of Hot Pot Seasoning provide a neat workaround for the longer simmer times associated with hot pot; frying the spices with tomato paste and olive oil activates their essence and deepens the flavor of the broth. An assortment of nourishing add-ins like tofu and chickpeas transforms the broth into a hearty stew—all the sensational depth of flavor of hot pot, in just a few minutes.
Ingredients
2 Tbsp Hot Pot Seasoning
2 Tbsp olive oil
2 Tbsp tomato paste
- 1 cup firm tofu, cubed
- 1 cup chopped cabbage
½ cup cooked chickpeas
1 Tbsp dried shredded seaweed, like hijiki or wakame
1 Tbsp soy sauce
¼ tsp toasted sesame oil
1 Tbsp chopped cilantro, optional
Directions
- Preheat a medium-sized saucepot over medium-low heat. Add the Hot Pot Seasoning, olive oil, and tomato paste, stirring the mixture for one minute.
- Add 1 quart filtered water and bring the mixture to a boil. Reduce to low heat and simmer for 5 minutes.
- Add the tofu, cabbage, chickpeas, and seaweed and simmer for 4 minutes.
- Taste the broth, then add the soy sauce and sesame oil and taste again. Add a bit more soy sauce if desired.
- Divide between two bowls and garnish with cilantro.
- Variations: Add a bundle of bean thread noodles to the broth for easy noodle soup; garnish with other herbs, like torn basil or chopped scallions, and crunchy mung bean sprouts; swap the fresh tofu for dried tofu skins or bean curd knots; augment the broth with a handful of dried “flavor boosters,” like sliced dried mushrooms, jujubes, or goji berries.