Ingredient

Quantity

Water

1.2 liters

Shiokoji

4 tablespoon

Soy sauce

3 tablespoon

Onion baro

1 tree

Malabar spinach

Optional

Cabbage

1 corn (300g)

Young tofu

1 piece

Abalone mushrooms

Enokitake

Chicken thigh mushrooms

Fresh seafood mushrooms

1 pack of each type

Instructions:

1. Prepare the ingredients:

Leek: Finely chop one part and thinly slice the rest.

Mushrooms: Soak oyster mushrooms, enoki mushrooms, king oyster mushrooms, seafood mushrooms, and shiitake mushrooms in diluted saltwater for about 20 minutes, then rinse several times with clean water. Halve or tear the mushrooms into smaller pieces.

Vegetables: Wash and cut into bite-sized pieces.

Soft tofu: Rinse with hot water, then cut into square or round pieces and arrange on a plate.

2. Cook the broth:

Sauté the finely chopped leek in a pot with a little cooking oil until golden. Then, add 1.2 liters of filtered water and bring to a boil.

3. Prepare the hotpot:

When the water boils, add shio-koji and soy sauce to the pot.

Gradually add the mushrooms in the following order: shiitake mushrooms first, then king oyster mushrooms, followed by oyster mushrooms, enoki mushrooms, and seafood mushrooms.

Next, add the vegetables and soft tofu to the pot.

4. Complete the hotpot:

When all ingredients are cooked, add the sliced leek and noodles to the pot. Cook until the noodles are done.

Serve the hotpot in bowls, accompanied by soy sauce and sliced chili.

Notes:

  • You can choose any type of noodles according to your family’s taste.
  • Soaking mushrooms in diluted saltwater helps remove impurities and clean the mushrooms thoroughly.