15.10.2023 Workshop memories of Tomato Hot Pot

Big thanks to Jing, who shared her wonderful recipe with us today.

My meet up group members and I had such a great day to learn

this Chinese style tomato hot pot dish from her!

Check out these exotic ingredients.

The top right is the dried form of cloud year mushroom.

You need to soak them in warm water for about 10mins before adding in the soup.(Also remove a hard part if you find any)

The fennel seeds do a great job and I really love them.

But you could omit adding fennel seeds if you don’t like them.

These dried ingredients add a lot of flavors to the so

This Easy Chinese Hot Pot is a fun party menu.

Also You can easily adapt this recipe to your needs.

In the workshop we made a bigger portion but

in this blog I had adjusted it to 4 servings.

Hot pot ingredients

for 4 servings

🍅 tomato soup base🍅

1tbsp oil (rapeseed oil)

2tbsp tomato paste

1tbsp Tobanjan chili bean paste

1tbsp finely chopped ginger

1tbsp finely chopped garlic

1-2 bay leaves

1tsp fennel seeds

1tbsp pickled Senfkohl

1tbsp soy sauce (light)

600g chopped fresh tomatoes

About 8-10g salt

500ml water

🥘 Ingredients to add in the soup🥘

400g Chinese cabbage

400g Daikon radish

1 bound green onions/leeks

1 pack (450g) medium firm tofu

4 medium size potatoes

A hand full of rehydrated cloud ear mushrooms

🥣Toppings and extra condiments🥣

Chili oil

Sesame sauce

Coriander leaves

Roasted sesame oil

Sesame seeds

STEP1

Warm small amount of oil in a pot and roast spices on a low heat until fragrant.

(Fennel seeds,ginger,garlic,bay leaves)

STEP2

Add pastes and roast on a low heat until fragrant.

STEP3

Add fresh tomatoes and let them simmer for about 5mins.

STEP4 Add salt, pickled Senfkohl

STEP5

Add some dried shiitake, soy sauce and about 500ml water

Let it simmer untill shiitakes are fully softened.

Check the taste and adjust salt level to match your taste.

Then the soup base is ready.

STEP6 Bring this pot to a dining table.

These ingreditns are mostly just chopped fresh veggies.

STEP 7

When the soup base is ready on the induction stove, start adding fresh ingredients.

We had some sliced tofu,raw potatoes,green onions and daikon radish.

We also added 5mins pre- boiled sweet potato noodles.

(you need to cut the noodles if they are too long✂️）

STEP8

Add daikon radish first because they need longer time to get boiled

and release more flavors.

Then start adding Chinese cabbage, sliced tofu and green onions.

The key is to add starchy ingredients at the end so the soup doesn’t get

thickened quickly.

The pre-boiled sweet potato noodles will be cooked in a few mins.

In the mean while we prepare a dipping sauce.

STEP9

Mix about 1tbsp sesame paste (tahini) with about 1tbsp hot water.

Sprinkle some salt into it.

Make it creamy.

STEP10

We additionally made these dipping sauce individually in a serving bowl.

Here I had a drizzle of the sesame sauce (above) ,

1tsp of chili oil, some coriander leaves and raw garlic.

This is just an example from me.

You can add any condiments of your choice, such as sesame oil, seeds, chili.

STEP 11

When all the ingredients are cooked in the pot, they are ready to be served with

the toppings and the dipping sauce.

Maybe a bowl of rice on the side,too ( We had some Jasmin rice)

While having the first serving, add more fresh ingredients

into the hot pot so the 2nd round will be ready soon.

So that was today’s cooking event.

Thank you again for joining us everyone:)

I wish you all a great start of a week 🍁

If you are wondering ...

We used this Toubanjan and tofu today.

And as usual my next cooking event will be announced on Wednesday on Meetup.

See you soon!