Warming Hot Pot

A lovely soup to keep the whole family warm this winter.

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Servings: 4-6

• Ingredients

500ml boiling water
6 medium dried Chinese mushrooms
4cm ginger
1 zucchini
4 button mushrooms
1 red capsicum
2 small red chillies
1 bunch broccolini
5 spring onions
100g dried egg noodles
1.5 litre good quality beef stock
½cup frozen peas
200g firm tofu
4 tbs rice wine vinegar
3 tbs soy sauce
1 tsp ground white pepper
1 tsp salt or to taste
½cup coriander leaves

• Directions

• Pour boiling water into the Bake 2 Basics Small Mixing Bowl. Place the dried mushrooms in the water and cover. Set aside for 30 minutes.

  Peel the ginger with the Universal Peeler.

  Using the TupperChef Utility Knife finely slice the ginger, zucchini, mushrooms, capsicum and chillies. Cut the broccolini into florets and spring onions into 6cm lenghts.

  Boil dried noodles for 5 minutes in the chefseries 2.4 Litre saucepan. Gently separate once tender. Drain the noodles in the Duo Colander and place into the Insulated High Server. Cover and set aside.

  Place the beef stock into the chefseries 7.6 Litre Stock Pot. Add the dried mushrooms with water, ginger, zucchini, fresh mushrooms, capsicum and chilli. Stir ingredients using the TupperChef Spatula until combined. Cover and bring to the boil, then reduce to a very low heat and simmer for 5 minutes, stirring occasionally.

  Add the broccolini, spring onions, peas, tofu, vinegar, soy sauce, pepper, salt and coriander leaves and cook for a further 2 minutes.

   Add this soup to the noodles in the Insulated Server High. Stir to combine.

   

  Tips

  For the best flavour use a premade beef base ‘consommé’ available in tetra packs (or half consommé and half beef stock).

  Fresh lotus root may also be added to the soup. To use, peel the fresh root with a Universal Peeler, and slice into thick slices. Add to the soup with the stock. Simmer as above.