Mushroom Hot Pot

Ever since I tried my first hot pot in Asia a few years ago and started making them at home not long after, I've often wondered why they're not more popular here in the United States. After all, they're quick (most take less than 30 minutes from start to finish), they're easy (how hard is boiling broth?), and they're super healthy. Oh, and they're also delicious.

So, naturally I was very excited when I discovered a new cookbook by Tadashi Ono called Japanese Hot Pots and since receiving it in the mail last week, I've begun cooking my way through it.

First up? Mushroom hot pot, which I served with soba noodles.

The wonderful thing about hot pots is that, like soup, they are very flexible. So, if the grocery store doesn't have every ingredient on your list, don't fret, just substitute something else and go on your merry way.

Tadashi Ono's Mushroom Hot Pot, My Way:

2- 4 oz. packs of Asian mushroom blend

1 lb shiitake mushrooms

1 small bunch of beach mushrooms, trimmed at the bottom and broken apart

1 1/2 tsp instant dashi

1/2 cup low sodium soy sauce

5 cups water

1/2 cup white wine (I ran out of mirin, which I would normally use)

pinch of sugar (leave out if using mirin)

1/2 pound chopped napa cabbage (use savoy if you can't find napa)

1/2 pound spinach, stems removed

1- 14 oz pack of tofu, halved and cut into quarters

soba noodles, cooked according to package directions, drained, and rinsed with cold water

In a medium bowl, mix together water, dashi, wine, soy sauce, and sugar.

In a large, enameled cast iron dutch oven, arrange cabbage and tofu and pour over the broth.

Cover, bring to a boil over high heat, and then reduce to medium low to simmer for 5 minutes.

Sprinkle mushrooms on top and cover and simmer again for about 5 minutes more, adjusting heat as necessary.

Spread spinach on top and let wilt, uncovered for approximately one minute.

Transfer pot to the table and serve with soba noodles and sri racha sauce, if desired.