|Spicy Tofu Hotpot, all jarred up for a soup swap with friends|
1-2 Tbsp sesame oil
8-10 cloves garlic, minced
3 Tbsp grated or minced fresh ginger
10-12 ounces shiitake mushrooms, stemmed and thinly sliced
6-8 cups water
2 veggie bouillon cubes
1 Tbsp brown sugar
¼ - 1/3 cup soy sauce
½ - 1 tsp chili paste (optional)
1 medium bunch bok choy, coarsely chopped (about 6 cups)
1 14-ounce package firm tofu, cubed
4 ounces angel hair, broken in 2-inch lengths
Heat the sesame oil in a large soup pot. Sauté the garlic and ginger over medium-high heat for about 1 minute. Add the mushrooms and cook 2-3 minutes, stirring frequently. They will absorb all the oil.
Add 6 cups of water and the bouillon cubes to the pot. Stir in the brown sugar, soy sauce, and chili paste. Cover and bring to a boil.
When the water is boiling, add the bok choy and tofu to the pot. Lower the heat and simmer until the bok choy is tender, about 4-5 minutes.
Add the angel hair and cook until tender, about 5-7 minutes.
If needed, add additional water and adjust seasonings. Serve hot.