Vegan Chinese Fondue by @le.renard.et.les.raisins

25 min

4 servings

🥬

280 g

Pak Choy

🥬

Chinese Cabbage

🌱

200 g

Mung Bean Sprouts

🌿

Coriander

🫜

280 g

Daikon Radish

🍄

200 g

Shiitake Mushrooms

🍄

200 g

Enoki Mushrooms

🫘

400 g

Tofu

🫘

Fried Soy Skin

🍚

250 g

Rice Noodles

🍗

Vegan Chicken-style Soup Broth

🫗

30 ml

Toasted Sesame Oil

🫚

40 g

Fresh Ginger

🧄

25 g

Garlic

🧅

8 g

Dried Onion

🫙

1 pod

Star Anise

🫗

5 ml

Sesame Oil

🌶️

1 tsp

Chinese Chili Oil

🌶️

0.5 g

Chili Pepper

🧄

4 cloves

Garlic

🥢

2 tbsp

Soy Sauce

💧

1.2 l

Boiling Water

🍲

Vegetable Broth

Preparation Steps

  1. Step 1/12

    Wash and thoroughly dry the bok choy, Napa cabbage, mung bean sprouts, cilantro, daikon, shiitake mushrooms, and enoki mushrooms.

    🥬bok choy
    🥬Napa cabbage
    🌱mung bean sprouts
    🌿cilantro
    🫜daikon radish
    🍄shiitake mushrooms
    🍄enoki mushrooms
    🪵cutting board

  2. Step 2/12

    Slice the bok choy, Napa cabbage, daikon, shiitake mushrooms, ginger, and tofu into bite-size pieces; mince 3 garlic cloves.

    🥬bok choy
    🥬Napa cabbage
    🫜daikon radish
    🍄shiitake mushrooms
    🫚fresh ginger
    🫘firm tofu
    🧄garlic
    🔪chef's knife
    🔪paring knife
    🪵cutting board

  3. Step 3/12

    Arrange all vegetables, tofu, fried soybean skin, and rice noodles on serving platters around the hot pot.

    🥬bok choy
    🥬Napa cabbage
    🌱mung bean sprouts
    🌿cilantro
    🫜daikon radish
    🍄shiitake mushrooms
    🍄enoki mushrooms
    🫘firm tofu
    🫘fried soybean skin
    🍚rice noodles
    🥣serving bowls

  4. Step 4/12

    Heat 1 tablespoon toasted sesame oil in one side of the hot pot, then add 2 shiitake mushrooms and 4 ginger slices.

    🫗toasted sesame oil
    🍄shiitake mushrooms
    🫚fresh ginger
    🥄measuring spoons

  5. Step 5/12

    Add the minced garlic and star anise; toast the aromatics for 3 to 5 minutes.

    🧄garlic
    🫙star anise
    🥄ladle

  6. Step 6/12

    Stir in the dried onion, then add 5 cups water and vegan chicken-style soup stock to taste.

    🧅dried onion
    💧water
    🍲vegan chicken-style soup stock
    🥄measuring cups
    🥄ladle

  7. Step 7/12

    Heat the remaining 1 tablespoon toasted sesame oil in the second side of the hot pot, then add the remaining ginger, garlic, and shiitake mushrooms.

    🫗toasted sesame oil
    🫚fresh ginger
    🧄garlic
    🍄shiitake mushrooms
    🥄measuring spoons

  8. Step 8/12

    Add chili flakes and cook for 3 to 5 minutes, stirring until the aromatics are fragrant.

    🌶️chili flakes
    🥄ladle

  9. Step 9/12

    Stir tamari and Chinese chili oil into the spicy broth, then add 5 cups boiling water.

    🥢tamari
    🌶️Chinese chili oil
    💧water
    🥄measuring spoons
    🥄measuring cups
    🥄ladle

  10. Step 10/12

    Bring both broths to a gentle simmer and taste the spicy broth; add more vegan chicken-style soup stock if needed.

    🍲vegan chicken-style soup stock
    🥄ladle

  11. Step 11/12

    Cook small portions of vegetables, tofu, soybean skin, and noodles in either simmering broth until tender.

    🥬bok choy
    🥬Napa cabbage
    🌱mung bean sprouts
    🫜daikon radish
    🍄shiitake mushrooms
    🍄enoki mushrooms
    🫘firm tofu
    🫘fried soybean skin
    🍚rice noodles
    🥢tongs
    🥄ladle

  12. Step 12/12

    Transfer the cooked ingredients and broth to individual bowls, then finish with cilantro.

    🌿cilantro
    🥢tongs
    🥄ladle
    🥣serving bowls

Composition

Ingredients

Types

Vegetables, Mushrooms, Grains, Oils, Aromatics, Spices

Ingredients

Pak choy, Chinese cabbage, Mung bean sprouts, Coriander, Daikon radish, Shiitake mushrooms, Enoki mushrooms, Tofu, Fried soy skin, Rice noodles, Vegan chicken-style soup broth, Toasted sesame oil, Fresh ginger, Garlic, Dried onion, Star anise, Sesame oil, Chinese chili oil, Chili pepper, Soy sauce, Boiling water, Vegetable broth

Allergens

Sesame

Dietetics

Dietary regimen

Dairy-free, Egg-free, Plant-based

Calories

430 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 57g, Fat: 14g, Fiber: 8g, Sugar: 6g

Nutritional Information

Minerals

Iron: 5mg, Calcium: 230mg, Potassium: 780mg, Sodium: 1050mg

Vitamins

Vitamin C: 45mg, Vitamin K: 95mcg, Folate: 150mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, paring knife, cutting board, measuring spoons, measuring cups, ladle, tongs, serving bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Shared Meal, Hot Pot

Occasions

Dinner, Family Meal, Father's Day, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

Chinese, Asian

Geographic

China, East Asia

Various

Aspect

Texture

Tender, Crisp, Silky, Chewy

Flavors

Savory, Spicy, Umami, Aromatic, Nutty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Discard leftovers kept above 40°F / 4°C for longer than 2 hours.), fridge : 3 days (Cool broth and cooked ingredients promptly; store in airtight containers at 40°F / 4°C or below.), freezer : 2 months (Freeze strained broth separately in airtight freezer-safe containers; do not freeze cooked rice noodles for best texture.)