Serves 6
Time: 1 hour || Active time: 30 minutes
Autumn in Omaha is slightly magical. The light seems to come in two varieties, silver or gold, and sometimes the glow makes it feel like the prairies are threatening to take over; the concrete will start falling away and luscious grasses will spring up everywhere, wildflowers and meadow as far as the eye can see.
It was a day like this when these flavors seemed to possess me. I was planning on a simple soup for lunch, standing in the produce aisle, examining some veggie or other, when seemingly out of nowhere, my senses were overtaken by star anise, lemongrass, ginger. Then the words formed on my lips: hot pot. The name alone should win you over on a rainy autumn day.
I first had Hot Pot at a Vietnamese restaurant, and you often see it on menus called “Mongolian Hot Pot.” But I’m not going to get into the history, primarily because I only have a GED, but also because I want to get to the fun part. The experience!
The idea is similiar to fondue. A simmering vessel of rich broth surrounded by delicious tidbits that you can mix and match in your own bowl. You can totally dip, too, but I think it’s more satisfying (and perhaps neater) to have your own little serving.
If you’re looking at the ingredients list and thinking that you don’t have any of these items laying around your kitchen, can I appeal to the part of you that looks past pantry ingredients, and speak to your heart instead? It is always worth it to branch out and add new things to your repertoire. It doesn’t have to be this recipe, maybe you grew up eating star anise and lemongrass, but remember to try something new on occasion. Great cooking, like a great road movie, isn’t always about the destination – half the fun is just getting there.
That being said, this isn’t particularly time consuming or anything, and all of the ingredients can easily be found at Whole Foods. They’re not very expensive, either!
I use dried shiitakes because they have an even more concentrated flavor than fresh and they’re also much cheaper. And since hot pot is often served with thinly sliced meats, these meaty morsels really do the job.
And speaking of prairie grasses, have you cooked much with lemongrass? It adds a sultry perfume to stews, and it’s really just a fun ingredient to work with. Who doesn’t want to walk around the grocery store with tall stalks of grass poking out of their cart? You only use the inner core of the the bulb at the very bottom of the stalk. Peel away the outer leaves until you get to the smooth, cool, core. Cut off a sliver of the bottom, and mince. You’ll probably need 3 stalks for this recipe. You can also reserve the rest of the stalk for a broth.
And if you’re not going in for the whole ceremony of it, that’s fine, too. At it’s most basic, this is just a really delicious soup that will warm you right up. I’d say that the only necessary serving suggestions are the fresh herbs, everything else is up to you in terms of what you have time for, how many people you’re serving and how hungry everyone is.
And one last thing, I don’t actually have a fondue pot or anything. You can just place the pot on a trivet in the middle of the table. It won’t have a chance to get cold!
4 cups mushroom or vegetable broth
1 tablespoon organic cornstarch
1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
1 red onion, thinly sliced
1 red bell pepper, thinly sliced
Big pinch salt
3 cloves garlic, minced
2 tablespoons minced lemongrass
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes
2 star anise
1/4 teaspoon ground cinnamon
1 oz dried shiitakes
2 tablespoons soy sauce (or tamari to make it gluten free)
1 roughly chopped tomato
Fresh black pepper
15 oz can lite coconut milk
Juice of half a lime
To serve (obviously just pick and choose, these are just suggestions):
Cooked rice noodles or jasmine rice
Fresh cilantro
Fresh basil (thai basil if you can find it)
Grilled tofu (seasoned simply with sesame oil, black pepper and salt)
Roasted cashews
Cooked aduki beans
Thinly sliced sauteed seitan
Steamed broccoli or cauliflower
Finely sliced bok choy
Extra wedges of fresh lime
Preheat a 4 quart pot over medium heat. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup of broth, then pour the rest of the broth in.) Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.
Add garlic, lemongrass, ginger and red pepper flakes and mix in. Cook until fragrant, about a minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good half hour, until mushrooms are completely softened.
Add coconut milk and lime, and taste for salt. Heat through and serve with fresh herbs and other accoutrement.
What a beautiful dish!
It looks amazing – and what a beautiful colour! In keeping with the fall!
I’ve really missed (Chinese) hotpots since going vegetarian and vegan-isch. Can I just say I love you just for creating this recipe?
I have been growing lemon grass this last summer and I haven’t used it yet! Maybe now is the time…
Oooh lucky you! I want to try growing lemongrass next summer for sure.
That looks gorgeous and so delicious. Thank you for making “exotic” food so approachable. You’ve inspired me to buy some star anise and lemongrass for the first time!
This looks like so much fun. — and I love all the thoughts that introduce this dish!
YUM! I can’t wait to try this- Thank you so much for sharing this!
This is absolutely stunning, but it needs more mushrooms! Or I guess that is just my heart speaking. Thanks for the recipe, Isa!
This looks incredible. Thanks for sharing.
I made this exactly as the recipe says and it made my eyes roll back in my head. Incredible. Highly recommend.
I first had Mongolian Hot Pot in Beijing several years ago when I stumbled into a restaurant hoping to take refuge from the fierce winter wind. Ever since then, I’ve been a fan of the dish, but I’ve never recreated the experience at home. Thanks for this!
This isn’t quite what i was expecting, and english hot pot is like a pie! This looks reet good though!
Looks pretty, and anything with lemongrass and coconut milk is yummy in my book! Can’t wait to try
dammit.. my heart listened. Goodbye pantry, hello dried shitake mushrooms.
That is so perfect for a cool, crisp Autumn evening with a glass of Chardonnay or Riesling
I had hot pot in Chengdu, China last month and although ti was good, it was too oily for my taste. Your interpretation is what I think I expected out of the experience, it looks awesome! Much less oily and much more comforting. I can’t wait to try it!
I couldn’t resist and I made this for dinner tonight–amazing! I doubled the mushrooms and had a HUGE pepper and onion, so I also added some more broth. My first time cooking with star anise and the flavor was great (and pretty too).
Wow, that was fast! I’m happy it was a success for ya.
Oh. My. God. Oh my god. I just ate over 150000000 lbs of this. I’m allergic to mushrooms (sadface!) but it was zawesome without them. I used a head of chopped bok choi to add some of that bulk back in. I served it over soba noodles and on top put some baked tofus that I marinated in 2 tbs. soy sauce, 1 tbs. siracha, 1 tbs. rice wine vinegar, 1 clove of garlic (pressed) and the juice of a lime. Tremendous. I think this is my favorite thing I’ve made in a really long time, it’s the best!
I’m excited to try this. Except, I’m confused about one part of the recipe — do you start of with the oil, onions, pepper or do you start off with the broth? Stupid question, I’m sure (I’m new to cooking)
Well, you mix the broth with the cornstarch, then set it aside. Then you saute the veggies in the oil. And a little further along, you add the broth. I will make the directions more clear, thank you!
That looks great! Though it’s not the first time I’ve seen someone say that the ingredients for something are easy to find because they are all available at Whole Foods. There isn’t a Whole Foods in my entire state (Iowa), the closest one to me is 256 miles away! But that is a minor quibble, I’m excited to try this.
YSo it’s midnight and I’m laying on my side in bed reading about this scrumptious looking hot pot … And I started drooling on my pillow! Not to gross you out, and probably too much info, but this literally made my mouth water. Must try soooooon!! Thanks fror the worldly post 🙂
If this is not the most beautiful dish I’ve seen in a long time, I don’t know what is. I am absolutely dreaming of these flavors and can’t wait until I can make it!
this was so good, but yours turned out much prettier 🙂
The mushroom hotpot looks so thick and delicious, I’d really love to taste it out… the pic is so mouth watering. Great post.
Feeling sick as a dog with a cold and needing something hot, vegan, and nourishing I made this soup. Wow! A bowl of this soup will make you feel all better, give you a big hug and a kiss on the forehead, smooth your hair off your fevered brow … then tuck you in all nice and cozy under a flannel comforter.
Aww, that almost made me want to get sick!
First, I want to say i am a big fan of you and all your cookbooks. I recently discovered I am gluten intolerant. Although many of your books contain gluten free recipes, I was wondering if you will consider coming out with a gluten free cookbook or perhaps a dessert cookbook. Also, I have read many mixed articles about tofu [pro and con] and you have quite a number of recipes using tofu. What is your stand [position] on tofu? Thank you for entertaining my questions. PJS
I am pro-tofu! I haven’t read anything to convince me otherwise and I’m a big fan of the Vegan RD, who’s writings on the subject are probably more legit than my thoughts: http://www.theveganrd.com/tag/soy There is also this article if you have days and days: http://www.veganhealth.org/articles/soymessina
I don’t think I will do an exclusively GF book, just because I don’t eat that way, but I’ll continue to be mindful that many people do, and always include lots of glute-free recipes, and options for making the dish gluten free. I always have a gluten-free tester for my books so I’m always thinking about it.
I just made this, and it might be the best soup I’ve ever had/made! I thought it would be perfect for my husband who’s sick with the flu right now, but he’s TOO sick to get out of bed, and too nauseous to eat. I’ll be a trooper, take one for the team, and devour the whole damn pot myself. 😉 A millions thanks, Isa! (You should win an award for your super duperness…something with an impressive, shiny trophy.)
Oh my, sorry everyone is so sick! Feel better soon. And thanks.
I’ve had excellent results substituting Pamela’s Baking Mix (which is gluten free) for the flour and baking soda/powder in many recipes in the Veganomicon and the Vegan Cupcakes book. The Coconut-Lemon Bundt Cake made with Pamela’s came out just heavenly!
My favorite of your recipes so far. I used double the shiitake and half the garlic (as I always do, I find it overpowering in most recipes) and it turned out great. I let the mushrooms soak in water for half an hour before using them, but they still weren’t entirely soft after cooking them for 45 minutes. Do you soak them for a longer time before preparing this dish? The box suggested an hour, but I was too impatient. 🙂
Oh wow, I’ve never seen such a long soaking time! I suppose it may vary from brand to brand, so always listen to your package, not to me.
Made this for dinner tonight. Wow -this is an EXCELLENT recipe. The balance and complexity of flavors is perfect. YUM,YUM,YUM. And beautiful too. THANK YOU!!
Wow…made this over the weekend, along with your Chickpea Picatta, and had rave reviews. I was just in heaven and nearly at all of the hot pot myself. You are amazing and adore reading anything you share. Total vegetarian and working hard to be completely vegan.
sitting at work reading this is making me starving – already planning where i can stop on the way home to pick up the few ingredients i dont have – cant wait!
You really are amazing! You have such talent. Everything you post here makes me want to do cartwheels with happiness. This is beautiful. I will be making this very soon. I have no doubt it will be delicious.
This is so delicious!!! I added an extra ounce of mushrooms because I LOVE LOVE LOVE them and ~lb of tofu for added protein and it is incredible!!! Thank you for your amazing abilities to creat delicious foods!
i just made this, and it is VERY yummy! the only ingredient i didn’t have was lemongrass (GASP!) but it was still very good. and very easy to make. i made it with rice, and i am stuffed!
This sounds freaking delicious! Love this recipe.
I can’t wait to make this! I love lemongrass.
Maaaaaaaaaaaaaaaaaaaaaaaaade it! And it was SOOOO GOOOOOD!
http://vegankitchendiaries.tumblr.com/post/12150294020/coconut-lemongrass-shiitake-hot-pot-served-over
I made it yesterday night, and it was super. THANK YOU AGAIN!
My boyfriend and I recently embarked on a journey to only eat vegan during the week. Your website has been a source for many of our meals. This soup was probably the most delicious I have ever eaten. Thanks so much for all your excellent recipes!
Yay, thanks for letting me know!
WOW – so delicious! The most FLAVORFUL dish I’ve made in quite some time. Rich, hearty goodness with yummy tidbits to bite into. Mmm, Mmm, Mmmm. And to think I’ve been living my life without “hot pots”!
This was amazing!!!
I made this today. It was delicious! I didn’t have red peppers so I used carrots. I also added 1 fresh jalepeno fresh shiitake mushrooms and green beans.
Mmm! Just made this tonight and it was so good! I used stick cinnamon instead of powdered. My fresh tomato was super wimpy-could you use canned chopped instead? I added rice vermicelli, broccoli, carrots,cilantro, thai basil and Jalapeños as the “accoutrements”—it was like a creamy pho.
Beautiful soup.
This was delicious! Perfect to eat while watching Sunday night cartoons. Isa, you are the true master of flavors!
Definitely comfort food. Great post! This is my first visit – without a doubt, I will be back. 🙂
Thank you for sharing. 🙂
I will just add to the many kudos without boring you. YUMMY and MASTERFUL as usual!