Tofu & Veggie In Hotpot Recipe

Prepare and simmer broth

In a large pot or hotpot base, combine 6 cups vegetable broth and 1 cup water. Add sliced fresh ginger and smashed garlic. Bring to a gentle boil over medium-high heat, then reduce to a simmer.

Whisk in soy sauce, miso paste (dissolve miso in a small bowl with a little hot broth first to avoid lumps), rice vinegar, sugar (or maple syrup), sesame oil, and optional chili paste. Stir until combined and simmer gently for 8–10 minutes to allow flavors to meld. Taste and adjust salt and pepper.

Prepare tofu and mushrooms

While the broth simmers, press extra-firm tofu (if not already pressed) to remove excess water, then cut into 1-inch cubes. If using silken tofu, carefully cut into large spoonable pieces and set aside. Clean and slice shiitake mushrooms, trim enoki mushrooms and separate into small clusters.

Add the extra-firm tofu cubes and shiitake mushrooms to the simmering broth. Let them cook gently for 5–7 minutes so the tofu soaks up flavor and mushrooms soften. Add enoki mushrooms in the last 1–2 minutes to avoid overcooking.

If using silken tofu, gently slide pieces into the broth in the last 2–3 minutes to warm through without breaking apart.

Prep vegetables

Wash and trim all vegetables. Slice carrots on the bias, halve or quarter bok choy, thinly slice napa cabbage, trim baby corn and slice daikon if using. Separate scallion whites and greens.

Add denser vegetables first: add sliced carrots, daikon/turnip (if using), and baby corn to the broth and simmer for 3–5 minutes until slightly tender.

Add napa cabbage and bok choy to the pot and simmer another 2–3 minutes until greens begin to soften but remain bright.

In the final minute, stir in spinach (or watercress) and the green parts of scallions so they wilt but stay vibrant.

Cook noodles

Cook udon or rice noodles separately according to package instructions (fresh udon 2–3 minutes, dried rice noodles vary). Drain and rinse briefly under warm water to remove excess starch, then divide among serving bowls or keep in a warm pot to add to individual servings.

If serving with steamed rice, have bowls of rice ready for guests who prefer rice instead of noodles.

Finish and serve

Taste the hotpot broth one last time and adjust with additional soy sauce, salt, or a splash of rice vinegar if needed. Transfer the simmering broth with tofu, mushrooms, and vegetables to a tabletop hotpot or keep on low heat on the stove.

Set out bowls of cooked noodles/rice and small plates with cilantro, toasted sesame seeds, sliced green onion whites, lime wedges, chili oil, and ponzu/soy for dipping. Diners can ladle broth, tofu, vegetables, and noodles into bowls and finish with garnishes and a squeeze of lime.

Leftovers: refrigerate any cooled broth and solids in an airtight container up to 3–4 days. Reheat gently on the stove; add fresh greens or tofu when reheating to refresh texture.