Mushroom hotpot with greens
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- Phillippa Cheifitz
- 4
- Easy
- Dairy free Fat conscious Heart friendly Vegan recipe collection
- 15 minutes
- 15 minutes
- Ridgeback Merlot 2003
- Buy Ingredients Here
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
- 1 cup vegetable stock
- 6 spring onions, thinly sliced
- 150 g shimeji mushrooms, cleaned and trimmed
- 150 g enoki mushrooms, cleaned, trimmed and sliced lengthways
- 150 g king oyster mushrooms, cleaned and trimmed
- 3 T soy sauce
- 2 cloves garlic, crushed
- 1 scraped chunk fresh ginger, grated
- 1 head bok choy or cos lettuce, split lengthways
- For serving
- Hot cooked egg noodles
- Soy sauce
- Sesame oil
Cooking Instructions
Bring the broth to a brisk simmer. Add the remaining ingredients.
Reduce the heat, cover and simmer for about 5 minutes.
Serve over hot noodles with soy sauce and sesame oil on the table.
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