Feel Good Food: Tofu and Shiitake Hotpot

Winter begs for warm soups that break the chill and ward off pesky illnesses. Since chicken noodle soup is off the vegan table, it’s high time you swap in this veg-friendly tofu and shiitake hotpot from Tony Chiodo’s cookbook Feel Good Food: Wholefood Recipes for Happy, Healthy Living. Chiodo offers vegans and non-vegans a delectable collection of comfort food recipes made with health- and mood-boosting ingredients.
Winter begs for warm soups that break the chill and ward off pesky illnesses. Since chicken noodle soup is off the vegan table, it’s high time you swap in this veg-friendly tofu and shiitake hotpot from Tony Chiodo’s cookbook Feel Good Food: Wholefood Recipes for Happy, Healthy Living. Chiodo offers vegans and non-vegans a delectable collection of comfort food recipes made with health- and mood-boosting ingredients.

Tofu and Shiitake Hotpot

Recipe from Feel Good Food by Tony Chiodo

Serves 4

Ingredients:

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• 9 ounces firm tofu, cut into 1/2-inch cubes

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• 1 tablespoon and 1 teaspoon dark roasted sesame oil

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• 5 dried shiitake mushrooms soaked in 2 cups hot water

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• 1-1/4-inch length kombu soaked in 1/2 water

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• 1/2 onion, finely sliced

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• 1 carrot, sliced diagonally

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• 1/2 daikon, sliced diagonally

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• 3-1/2 ounces baby bok choy

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• 1-3/4 ounces enoki mushrooms

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• 1 tablespoon mirin

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• 1 tablespoon shoyu

Directions:

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1. Pat tofu dry to remove excess moisture.

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2. Heat 1 tablespoon sesame oil in a frying pan over medium heat and fry the tofu for 3 to 5 minutes, or until golden.

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3. Transfer to a bowl of warm water to remove excess oil, then drain, press out any excess water and set aside.

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4. Drain shiitake mushrooms, reserving the liquid. Trim the stems and slice the caps. Slice kombu into strips.

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5. Heat 1 teaspoon sesame oil in a heavy saucepan over medium heat and saute the onion and ginger for 3 minutes, or until softened.

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6. Add shiitake, kombu, carrot, daikon, and shiitake soaking liquid. Increase heat to high, bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes or until carrots are almost tender.

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7. Add tofu, bok choy, and enoki mushrooms and simmer for 3 minutes. Stir in mirin and shoyu and cook for 2 minutes.

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8. Remove pan from the heat and divide hotpot among 4 bowls. Serve hot.

More vegan soup recipes!