Korean Tofu Hot Pot

Photography by  Elisa Watson , styling by  Kate Bradley  (Kenko Kitchen) for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley (Kenko Kitchen) for Nourish Magazine July/August 2014.

This hot pot is an absolute winner for winter weather, it's warming and it's got the perfect amount of spice. The first time I made this soup I couldn't believe how delicious it was. It has such a great balance of flavours and is packed with plant based proteins and super foods. Serve this up to your family on it's own, or accompany it with rice for a great vegan meal.

Serves: 4-5

1 brown onion
1 tbsp rice bran oil
100g shiitake mushrooms
100g enoki mushrooms
5 spring onions
3 cups vegetable or faux chicken stock
1 1/2 tbsp tamari
1 tsp kelp flakes
2 tbsp chilli flakes
1 tbsp coconut sugar
2 cloves garlic (crushed)
2 tbsp sesame oil
2 cups spinach
300g silken or firm tofu (organic!)

Begin by dicing the brown onion. Place  the diced onion into a saucepan along with the rice bran oil and let gently cook over a medium heat. Once onion becomes translucent, add in the sliced mushrooms and let cook for a further 2-3 minutes.

Slice the spring onions and add in 3 (leaving the extra chopped spring onions for garnishing). Add in the vegetable stock and let simmer.

In a small bowl, mix in the tamari, kelp flakes, chilli, coconut sugar, garlic and sesame oil. Add into the saucepan (If using firm tofu, cube and add into the saucepan at this stage) and continue to let cook for 10-15 minutes or until liquid is reducing and becoming thicker.

Right before serving, add in the spinach to quickly wilt in the stew (if using silken tofu, cube and add into the saucepan with the spinach).

If using silken tofu, be careful not to stir the hot pot/stew once the tofu is added or else it will split.

Serve in a bowl with brown rice, noodles or on it’s own.

Garnish with the extra spring onions and enjoy.