Mushroom Tofu Hot Pot

Name: Mushroom Tofu Hot Pot
Total time: 30 min
Yield: 740 g
Ingredients: Fresh Cabbage 50 g; Fresh Chives 100 g; Soybean Tofu 250 g; Oyster Mushroom 100 serving; King Oyster Mushroom 100 piece; Fresh Enoki Mushroom 100 g; Yondoo (Vegetable Broth Seasoning) 5 ml; Tuna Extract 5 g; Anchovy Kelp Broth 30 g

Cook 30 min Difficulty EASY 357 kcal

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Ingredients

Main ingredients

Fresh Cabbage 50 g
Fresh Chives 100 g
Soybean Tofu 250 g
Oyster Mushroom 1 serving
King Oyster Mushroom 1 piece
Fresh Enoki Mushroom 100 g

Seasonings/Sauce

Yondoo (Vegetable Broth Seasoning) 5 ml
Tuna Extract 5 g
Anchovy Kelp Broth 30 g

Nutrition summary

Carbohydrates 36.1 g 36%

Protein 30.24 g 30%

Fat 14.79 g 33%

Serving size 740g

Cooking steps

1

Cut tofu, mushrooms, and assorted vegetables into bite-sized pieces.
2

Boil anchovies and kelp to make broth.
3

Neatly arrange the prepared ingredients in a pot.
4

Pour the broth over and season with soy sauce, minced garlic, salt, and more.
5

Boil over medium heat until the ingredients are cooked through.

Mushroom Tofu Hot Pot

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