Mushroom Tofu Hot Pot

Name: Mushroom Tofu Hot Pot
Cuisine: Korean
Ingredients: Tofu 1 block; Napa cabbage 2 leaves; Assorted mushrooms appropriate amount; Rice cake a little; Green onion appropriate amount; Garlic 1 tbsp; Shrimp fish sauce appropriate amount; Tuna fish sauce appropriate amount; Cheongyang chili pepper appropriate amount; Red chili pepper 1; Dried pollack head 2; Dried kelp appropriate amount; Onion appropriate amount; Black pepper powder appropriate amount

An easy and healthy mushroom tofu hot pot recipe that can be made quickly using leftover ingredients.

KoreanSoup & Stew

📝 8 steps

🍳 Start Cooking

What You'll Need

Tofu1 block

Napa cabbage2 leaves

Assorted mushroomsappropriate amount

Rice cakea little

Green onionappropriate amount

Garlic1 tbsp

Shrimp fish sauceappropriate amount

Tuna fish sauceappropriate amount

Cheongyang chili pepperappropriate amount

Red chili pepper1

Dried pollack head2

Dried kelpappropriate amount

Onionappropriate amount

Black pepper powderappropriate amount

Instructions

Prepare the broth by boiling the dried pollack heads, dried kelp, onion, and green onion.

Clean and prepare the assorted mushrooms.

Cut the cabbage diagonally and place it at the bottom of the pot.

Place the prepared mushrooms in the pot.

Cut the tofu into appropriate sizes and add it to the pot.

Add the desired amount of rice cakes, and top with sliced Cheongyang chili peppers, red chili peppers, and green onions.

Pour the prepared broth into the pot.

Add 1 tbsp of garlic, shrimp fish sauce, tuna fish sauce, and black pepper powder to season, then boil.