Main Meals
Mushroom hotpot with greens
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Wine/Spirit Pairing
Ridgeback Merlot 2003
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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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