Miatake Mushroom

Hot Pot

Cook Time 20 minutes
Serves 4-6
6oz Miatake Mushrooms (2 packages, broken into thirds)
1ea Silken Tofu Block (sliced into 6 pieces width wise)
2ea Vegan Just Egg Patties (cut into 1” wide strips)
4-6 ea GF Vegan Dumplings
2c Bok Choy (large chopped)
2c Glass Noodles (cooked, cooled)
1T Chili Oil
1-1/2T Sesame Oil
5c Dashi Broth
Scallion (julienne, garnish)
-Chef’s Knife
-Cutting Board
-Kitchen Towel
-Large Pot /Deep Roasting Pan w/Lid
-Wooden Spatula/Cooking Spoon
-Measuring Cups
-Measuring Spoons
-Tasting Spoon
-Prep Tray
-Serving Bowl
Heat sesame oil in large pot, on medium high heat and sear tofu on each side until golden brown. Remove from pan and set aside.
Pan sear Miatake mushrooms on each side in the remaining oil left in the pot, until golden brown, approximately 2-3 minutes. Arrange mushrooms on top of each other in one area of the pot.
Arrange the rest of the ingredients in the pot neatly side by side; dumplings, bok choy, vegan eggs, glass noodles,and tofu. Pour dashi broth over top and cover with fitted lid. Cook for approximately 8 minutes or until dumplings and mushrooms are cooked through. Drizzle chili oil over top and garnish with scallion and serve.

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