Peggy Lampman's Tuesday dinnerFeed: Tofu Hot Pot
Peggy Lampman | Contributor
I'll start with frozen containers of Hot Pots in groceries, then move on to Hot Pot chain restaurants. Who know where this will lead. But, in the meantime, I'll roll off the couch and make the soup.
Kimchi is pickled napa cabbage, and it’s a workhorse in this recipe, lending a wonderful sour, savory and spicy flavor. You may make it yourself or purchase it at most local groceries. Beware —even the mild kimchi may be too spicy for some palates, if so, you may rinse it before using.
If you're interested in further Hot Pot lore, history and insight, check out my Chicken and Soba Noodle Hot Pot recipe.
If you don't have time to cook but think Hot Pots merit further investigation, Arirang (in the shopping center next to Target) makes up some authentic and incredible brews.
Yield: 12 cups

Time: 45 minutes

Ingredients
2 tablespoons sesame oil, divided

1 large shallot, minced (3 tablespoons)
3 tablespoons fresh ginger, cut into matchstick, julienned slices

8 cups chicken, vegetable, or beef stock

2 tablespoons-1/4 cup soy sauce

1-2 cups kimchi*, coarsely chopped 

2 pounds bok choy washed, cored and, separating stem end from leaves, slice into long, 3/4-inch-thick strips

7 ounces shiitake mushrooms, woody stems removed and sliced (4 cups)

1 1/2- 2 pouds extra firm tofu, sliced into 1 1/2-inch x 14-inch sliced pieces

3 tablespoons chopped cilantro (optional)

6 ounces uncooked soba noodles (buckwheat noodles)



*Select hot or mild kimchi, according to your palate. I usually select mild kimchi and let individuals add chili paste or red pepper flakes according to individual taste.
Directions
1. In a large pot or wok, heat 1 tablespoon oil over medium heat. Add shallot and ginger and cook 3-4 minutes or until just tender and fragrant.

2. Put the stock, 2 tablespoons soy sauce, 1 cup kimchi and bok choy stem ends into the pot, and bring to a boil. Reduce heat and allow the broth to simmer for 10 minutes or until bok choy stems are just tender. Add mushrooms, boy choy greens, and tofu and additional soy sauce and kimchi to taste, if desired, and simmer an additional 5-10 minutes or until mushroom are tender. Stir in chopped cilantro, if using.

3. Meanwhile, while soup is simmering, bring a pot of salted water to a boil and cook soba noodles according to package instructions.
4. Add the noodles to the soup before serving; or divide the noodles between six bowls, pour steaming soup over noodles and serve.
Comments
Peggy Lampman
Wed, Feb 23, 2011 : 12:44 a.m.
Ann English: Thanks for the location clarification and comment. I always have the amounts served listed on every recipe; It's next to "Yield", in this case; 12 cups. Peggy
Peggy Lampman
Wed, Feb 23, 2011 : 12:42 a.m.
A2K: Thanks for the shopping tips and country of origin, especially; I'll have to try them with the rice noodles as well! Peggy
Ann English
Tue, Feb 22, 2011 : 11:48 p.m.
By "the shopping center next to Target" I'm sure you mean Village Centre, on the other side of Waters Road. According to Arirang's own website map, it's closer to Outback than it is to Tsai Grocery. The tofu in your recipe photograph looks like Rosewood Tofu from Tsai Grocery. I still wish you would tell us how many servings each of your recipes makes.
A2K
Tue, Feb 22, 2011 : 4:26 p.m.
7 oz. of fresh shitake' mushrooms would cost a small fortune - save yourself some serious $ and buy dried black mushrooms at an Asian grocery store. Make sure they are either Japanese or from Taiwan for best quality (at least from all the varieties I've tried over the years). Hot Pots are also awesome with rice noodles: cook separately, add to individual serving bowls and ladle on the goodness!