Mushroom Miso Hotpot for colder evenings

The self proclaimed mushrooms biggest fan, mum is always trying to find fun new ways to add mushrooms to just about anything. Come up with any excuse t have mushrooms for dinner, and she would have already thought of it (no joke). So when I came across this Mushroom Hotpot in Niomi Smart's plant based cookbook, trying it was a must. I have to say, it was as good as I thought it would be (ours didn't look nearly as pretty however, so I've spared you the photo in place of Niomi's version). 

Mushroom Miso Hot Pot by Niomi Smart

'A regular appearance on menus at Japanese restaurants, this hot pot of rice comes with a variety of vegetables. I wanted to create a similar one that’s easy to make at home with wholesome ingredients.' - Niomi

Serves 4

• 1 litre of water
• 5cm piece of fresh ginger, peeled
• Garlic cloves, peeled
• 5 chestnut mushrooms, sliced
• Pink Himalayan salt or sea salt and ground black pepper
• 300g brown short-grain rice
• 150g mixed mushrooms, chopped
• 1 leek, trimmed, sliced and rinsed
• 1tbsp miso paste
• 1 red chilli, deseeded and sliced
• 1tbsp tamari
• 1tsp coconut sugar
• ½ x 400g packet firm tofu, cut into small cubes
• 1tsp coconut oil
• Enokitake mushrooms, to serve
• Spring onion, sliced, to serve

1. Make the mushroom stock by bringing 1 litre water to the boil with the ginger, garlic, mushrooms and a pinch of salt and black pepper, then simmer for 15 minutes.

2. Add the rice, bring to the boil, stir in the mushrooms and leek and simmer for 25 minutes, until cooked. Halfway through, stir in the miso paste, chilli, tamari and coconut sugar.

3. While the rice is cooking, put the tofu on a chopping board, place another chopping board on top and place a heavy pan or plate on top to press the tofu down to remove excess water. Leave for 20 minutes.

4. Drain any liquid, pat the tofu dry and cut into cubes.

5. Fry the tofu in the coconut oil in a frying pan over a medium heat for 8-10 minutes until golden.

6. Once the rice is cooked, stir the tofu into the rice and serve in bowls, with the raw enokitake mushrooms and sliced spring onions on top.

 

For more recipes from Niomi, check out her 'Eat Smart' cookbook here.

 


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