[Farmhouse Recipe] Mushroom Hot Pot

[Farmhouse Recipe] Mushroom Hot Pot

The Chinese soup stock gives this hot pot a rich finish. The umami from the mushrooms makes the soup at the end really tasty.

Ingredients: 4 servings

Mushrooms (Shiitake, shimeji, enoki, maitake, eringi etc.)
500 g
Thinly sliced pork
400 g
Bean sprouts
1 bag
Japanese leek (1cm-wide diagonal slices)
1 (100 g)
Mizuna (Cut into 5cm pieces)
1/2 bag (100 g)
Tofu (Cut into easy to eat pieces)
1 block
Chinese soup stock
1200 ml
Soy sauce
1 tablespoon
1 tablespoon
Oyster sauce
1 tablespoon
1/2 teaspoon


1. Remove the hard stems from the mushrooms and chop or break them up into easy to eat pieces.
2. Simmer the ingredients listed under A in a pot, then add the mushrooms, vegetables and meat.
3. At the end of your meal, add udon or ramen, or rice to make a porridge. The soup is really tasty.
4. If you are putting ramen in at the end, it's tasty if you add a little ra-yu spicy oil as well.

Story Behind this Recipe

I used to make mushroom hot pot with Japanese soup stock, but once I tried simmering mushrooms in Chinese soup stock and it was nice, so I tried it in a hot pot.