Yunnan Wild Mushroom Hotpot
A fragrant clear broth slow-simmered from an array of Yunnan wild mushrooms for a pure, umami-rich hotpot.
✍️ Veg.Pub EditorialPublished 2026-05-24👁 56 views
Calories
260
kcal
Servings
3
Prep time
45
min
Diet
vegan
🧺 Ingredients
- Porcini/bolete mushrooms (dried or fresh)50g
- Fresh shiitake mushrooms6
- Termite mushrooms (jicong)100g · Swap: oyster mushrooms
- Tea-tree mushrooms80g
- Almond mushrooms (agaricus blazei)30g
- Ginger5 slices
- Corn1 ear
- Leafy greens200g
- Tofu200g
- Saltto taste
👩🍳 Steps
- 1Rehydrate the dried mushrooms in warm water; let the soaking water settle and reserve it for a richer broth.
- 2Clean and cut all the mushrooms, cut the corn into rounds, cube the tofu and wash the greens.
- 3Add water and the reserved soaking liquid to a pot with the ginger, corn and hardier mushrooms; bring to a boil and simmer 30 minutes to draw out the umami.
- 4Season the broth with salt and use it as the hotpot base for the tofu, greens and tender mushrooms.
- 5Make sure the mushrooms are fully cooked before eating, and serve with a simple dip of soy sauce, scallion and chili.
📊 Nutrition
| Protein | 9g |
| Iron | 4mg |
| Calcium | 40mg |
| Fiber | 6g |
Introduction
Yunnan is famed for its wild mushrooms, and this hotpot slow-simmers several kinds into a clear, sweet-finishing umami broth for dipping seasonal vegetables and tofu.
Wellness Benefits
- Wild mushrooms boost qi, strengthen the spleen and provide quality plant protein and polysaccharides for vitality.
- Corn strengthens the spleen and drains damp, and the gently simmered clear broth is moistening rather than drying, suiting every season.
Nutrition Highlights
- Rich in mushroom protein, minerals and umami with little fat.
- The reserved soaking liquid intensifies the broth naturally.
Tips
- Save the strained mushroom-soaking water for an even deeper broth.
- Always cook wild mushrooms thoroughly before eating.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
