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Mushroom hotpot with greens

By Phillippa Cheifitz
4
Easy
15 minutes
15 minutes

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

Method

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.