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Vegan Individual Hot Pot - Ma La Tang

Ma La Tang, or a mini, individual version of hot pot, is the best of the best ways of including ALL the ingredients you're craving in one meal! And that's exactly why I made it the other day despite the over 90 degree heat. It was so satisfying and it can actually be made very refreshing as well! Keep reading ;)

Usually ma la tang is cooked in a broth based and more than often seasoned with lot of spices, hot chili oil, and sometimes cow fat. Well, in the spirit of living a non-harmful life and at the same time considering the heat, we will have non of the above. I instead boiled and braised all the ingredients in a homemade mushroom broth, which is umami, flavorful, and refreshing!

For the ingredients, use whatever you want or whatever left in your fridge and you're dying to use up! I used various veggies, konjac noodle knots, king oyster mushroom "scallops", carrots, bamboo shoots, lotus roots, and veggie wontons!

If you like this slurpy dish you might also love: Chinese Style Braised Tofu Balls and One Pot Vegan Ramen. And be sure to follow me on Instagram @veganbunnychef for more fun foodie stuff!


INGREDIENTS:

For the broth -

4 oz oyster mushroom, sliced

1 king oyster mushroom, sliced

6-7 dried shiitake mushroom

5-6 napa cabbage leaves, cut into strips

2 garlic cloves, minced

1 scallion, chopped

1 teaspoon rice vinegar

2 tablespoon soy/tamari sauce

1 tablespoon mushroom soy sauce, or sub for more soy sauce

Oil for cooking

Other ingredients (adaptable!) -

Carrot

Bamboo shoot

Lotus root

Spinach

Wontons

Knojac noodle knots


TO MAKE:

- Soak the dried shiitake mushrooms in hot water for 30 minutes (reserve the water!!!);

- Heat a teaspoon of cooking oil over high heat in a pot that has some depth, sauté scallions and garlic till fragrant;

- Add in napa cabbage, cook till slightly soft, pour in the rice vinegar, cook for another minute;

 - Add oyster mushrooms and king oyster mushrooms, stir and cook till mushrooms are soft and start to release liquid, season with the soy sauce and mushroom soy sauce, stir to coat and color evenly;

- Pour in 3 cups of water, soaked shiitake mushrooms and the reserved water, cover and bring to a boil, then lower the heat to medium-low and keep it simmer for 25 - 30 minutes for all the lovely flavors to release into the broth;

- When satisfied with the broth, start adding in other ingredients you like in the order of the time needed to cook;

- I added carrots and wontons first, cover and bring to a boil again, then add bamboo shoots and lettuce stems;

- Eventually, add in the ingredients that require close to no time to cook - spinach and konjac noodle knots, bring to a boil once again, turn off heat;

- Serve immediately with some fried chili oil, enjoy!


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