Korean tofu hot pot
1 medium, thinly sliced
2 clove(s), thinly sliced
1 medium, cut into matchsticks
100 g, sliced
Chinese cabbage (wombok)
150 g, chopped
Vegetable stock, liquid, salt-reduced
1¼ cup(s), (310ml)
Silken or soft tofu
500 g, drained, cut into 2cm pieces
2 individual, thinly sliced
- Heat oil in a large saucepan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and chilli powder and cook, stirring, for 30 seconds or until fragrant.
- Add paste, carrot and mushrooms and cook, stirring, for 1 minute. Add cabbage and stock and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until cabbage wilts. Add tofu and simmer for 5 minutes. Stir in tamari.
- Meanwhile, half-fill a large frying pan with water and bring to a simmer. Carefully crack 1 egg into a small cup. Carefully slide egg into water. Repeat with remaining eggs. Gently poach eggs for 1–2 minutes or until egg whites are set and yolks remain soft. Remove eggs with a slotted spoon. Drain on a plate lined with paper towel.
- Top hotpot with poached egg and sprinkle with shallots to serve.