Lẩu Nấm Chay Truyền Thống (Traditional Vegetarian Mushroom Hot Pot)
Món truyền thống · Vietnamese
A deeply flavorful and aromatic vegetarian mushroom hot pot, featuring a rich broth simmered with a variety of fresh mushrooms and aromatic herbs. Perfect for a communal and healthy meal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Shiitake mushrooms200g
- Enoki mushrooms100g
- Straw mushrooms150g
- King oyster mushrooms150g
- Tofu (firm)200g
- Vegetable broth2 liters
- Lemongrass2 stalks
- Ginger1 inch piece
- Garlic3 cloves
- Scallions3 stalks
- Cilantro1 bunch
- Chili peppers (optional)1-2
- Saltto taste
- Wateras needed
Các bước
- 1
Prepare the broth: Bruise lemongrass stalks and slice them. Peel and slice ginger. Mince garlic. Chop scallions and cilantro.
- 2
In a large pot, combine vegetable broth, bruised lemongrass, sliced ginger, and minced garlic. Bring to a simmer and cook for 30 minutes to infuse flavors.
- 3
Clean and prepare all mushrooms: slice shiitake and king oyster mushrooms, trim enoki mushrooms, and clean straw mushrooms.
- 4
Cut firm tofu into bite-sized cubes.
- 5
Strain the broth to remove aromatics, then return it to the pot. Season with salt to taste.
- 6
Add prepared mushrooms and tofu to the simmering broth. Cook until mushrooms are tender and tofu is heated through (about 5-10 minutes).
- 7
Garnish with chopped scallions and cilantro. Add sliced chili peppers if desired.
- 8
Serve hot, with additional fresh vegetables and mushrooms on the side for dipping.
