hotpot

Revitalising Winter Immune Boosting Hotpot

If you need a pick me up in winter, this is it. A pot full of nutrients and immune
boosting foods, its revitalising, nourishing, and healing. Shitake Mushroom adds a delicious ‘umami’ flavour to any dish and also has medicinal benefits. The dried medicinal shitake is a diuretic and assists in the elimination of fat and mucous, making it particularly effective healing cold and flu. Lotus root is effective in draining mucous and fluid from the lungs. The Chinese
herb Dang Gui is used in this stock and is excellent for women’s health. Both lotus root and dang gai are available from Chinese Herbalists or Asian food stores

Ingredients

1 turnip, scrubbed and cut into 2cm pieces
1 medium carrot, peeled and cut into small chunks
1 sweet potato, peeled and cut into 2-3cm pieces
6 dried shitake mushrooms soaked in water for 2 hours (weighted down with a plate).
1 tablespoon of dried dulse seaweed
1 tablespoon of ginger, or to taste, grated
1 tablespoon of garlic, minced
4 dried lotus root pieces, soaked in water for at least 2 hours
1- or 2-pieces dried Dang Gui
1 teaspoon sea salt
1 teaspoon pepper, freshly ground, or to taste
750ml vegie or chicken broth
¼ cup Tamari
2 tablespoon rice mirin
2 tablespoon brown rice vinegar
2 sticks celery, sliced
6 fresh shitake mushrooms
2 shallots, finely sliced
2 Pak choy, sliced in half
1 bunch kale, roughly chopped
½ cup kelp noodles (per person)
100g fresh oyster mushrooms
Bean shoots, to garnish
1 whole poached chicken or
250 gm tofu cubed for vegetarian option

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Method

1. In a large pot add all root vegetables, dried shitakes that have been soaked, dulse, Tamari, mirin, ginger, garlic, soaked lotus root, dang gui, salt, pepper and enough broth to cover all the ingredients by at least 5 cm. Cover and bring to a
gentle simmer.
2. When the root vegetables are 90% cooked, add the celery, fresh shitake mushrooms, kale, chicken pieces or tofu.

3. Place a lid on the stockpot and remove from the heat. Allow to sit for 5-10 minutes to allow the vegetables to steep in the heat and absorb the flavors.
4. While the pot is steeping, divide the remaining vegetables evenly between individual serving bowls (Pak choy, sea noodles, oyster mushrooms). Ladle the stock and a balanced mix of the cooked vegetables over the top of the serving bowls and garnish with bean shoots.
Note Tofu can be replaced with any meat chicken, fish or beef.
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