Asian hotpot is a deliciously healthy and quick one-pot meal. Savory broth with soya sauce, sambal oelek, mushrooms, udon noodles and bok choy. A definite go-to dish.
1teaspoonextra-virgin olive oil
2tablespoonsgrated fresh ginger
200gfresh king trumpet/oyster,sliced (alternatively, oyster mushrooms or shiitake mushrooms, stemmed and sliced)
1tablespoonsoft brown sugar(I recommend GEPA organic raw cane sugar Mascobado)
4cupsvegetable broth or chicken broth (1 litre)
1/4cupsoy sauce(60 ml)
2teaspoonssambal oelok chile-garlic sauce, or to taste (found at Asian food markets)
350-400gbaby bok choy,trimmed
2x 200 g packages udon noodles(found at Asian food markets)
1bunch fresh cilantro,chopped
Optional: add 300-400g leftover chicken from a roast, shredded or a package of firm tofu, cubed
Heat the oil in a large heavy bottomed saucepan oven over medium heat. Add the ginger and garlic; cook, stirring, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until slightly soft, 3-4 minutes.
Stir in the brown sugar, broth, soy sauce and chile-garlic sauce; cover and bring to a boil. Reduce heat to medium-low. Add the udon noodles, pushing them down into the broth, then add the baby bok choy. Cover and simmer until greens are wilted, about 2-3 minutes.
Remove from the heat, stir in cilantro and serve. Enjoy!