6
intermediate
10m
55m
Inspired by the mushroom hotpots of Yunnan, this mushroom-forward broth takes less than an hour to make. It’s earthy, mushroomy and full of umami. The dates and goji berries add sweetness, while the dang gui gives it a harmonious subtly herbal note. Make sure to use a variety of mushrooms to add different flavours and colours.
Ingredients
- 600 grams mixed mushrooms
- 1 tablespoon oil
- 1 onion
- 2 -inch ginger
- 6 cloves garlic
- 4 spring onions
- 4 tablespoons Chinese cooking wine
- 2 litres water
- 1 bay leaf
- 30 grams dried shiitake mushrooms
- 8 red dates
- 10 grams goji berries
- 5 grams dang gui
- 1 tablespoon MSG
- 1 tablespoon salt
- 0.5 tablespoons sugar
Nutrition
8
202 mg
119 mg
2 g
Instructions
- 1
Prepare the mushrooms. Cut off any dirty root ends, cut larger mushrooms into bite-size pieces and separate large bundles into smaller pieces.
- 2
Quarter onion, slice ginger, cut spring onion into short pieces, and leave the garlic cloves whole.
- 3
Heat oil in a large pot over medium heat. Add onion, ginger, spring onion and garlic and sauté until fragrant, about 5 minutes.
- 4
Pour in the cooking wine, stirring to deglaze the pot and lift any brown bits from the bottom. Cook for 2 minutes.
- 5
Add water, bay leaf, dried shiitake, mixed mushrooms, red dates, goji berries, dang gui, MSG, salt, and sugar to the pot.
- 6
Bring the pot to a boil, reduce to a simmer and cook for 45 minutes. Serve the entire pot of ingredients as the hotpot base.
- 600 grams mixed mushrooms
- 1 tablespoon oil
- 1 onion
- 2 -inch ginger
- 6 cloves garlic
- 4 spring onions
- 4 tablespoons Chinese cooking wine
- 2 litres water
- 1 bay leaf
- 30 grams dried shiitake mushrooms
- 8 red dates
- 10 grams goji berries
- 5 grams dang gui
- 1 tablespoon MSG
- 1 tablespoon salt
- 0.5 tablespoons sugar