This is my new favorite recipe. I cut the amount of soy sauce down to 2 Tbsp. I found it waaaay too salty with a 1/4 cup. Our grocery store has been out of shitakes for awhile, so the last couple times I made this soup, I substituted cremini mushroom, and it worked out beautifully.
Spicy Tofu Hotpot
Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant, spicy broth, making it anything but bland. Look for fresh Chinese-style noodles in the refrigerated case of your supermarket alongside wonton wrappers.
8 Reviews for Spicy Tofu Hotpot
We tripled the recipe. We added additional mushrooms, a few carrots, half a cabbage, and a splash of fish sauce.
The fish sauce was a nice addition. My husband loved the soup tofu and all. This soup would be great with shrimp, steak, or chicken. This is a keeper.
Brothy! Used Chinese egg noodles they kinds look like spaghetti noodles but texture of like Campbell's chicken noodles.Added Siracha instead of sweet chili sauce. Lots of bok and mushrooms. It was full of flavor and soothing on this cold day.filling as well.
Used cellophane noodles and put in all sorts of veggies (zucchini, squash, carrots, cabbage). If you go this route, put them in first to cook for 10 minutes before you add the bok choy and tofu. Makes the broth even more delicious, if that's possible.
I found the noodles in the refrigerated section of an Asian grocery store. They didn't have 'lo mein' on the packaging, instead they were just labeled Chinese-style noodles. The noodles soak up most of the liquid, so it wasn't really like a soup, but that made it easier to eat with chop sticks. When I make this again I want to add more vegetables and I might leave out the tofu. Normally I love tofu, but it didn't really add much to this dish.
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