Mushroom hotpot with greens

Mushroom hotpot with greens

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  • 4
  • Easy
  • Dairy free Fat conscious Heart friendly Vegan recipe collection
  • 15 minutes
  • 15 minutes
  • Ridgeback Merlot 2003
  • Buy Ingredients Here


  • 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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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