Tomato hot pot soup base
This easy recipe on how to a make vegan tomato hot pot base will serve 2-3 people. Try to offer a varied selection of add ins, preferably with one or two items from each of the following categories: tofu/soy products, mushrooms, mock meats/seafood, green vegetables, hardier root vegetables, noodles, and dumplings.
Equipment
- Instant Pot
Ingredients
- 45 millilitres vegetable oil (3 tablespoons)
- 50 grams minced onion (½ cup)
- 1 tablespoon chopped garlic
- 2-3 slices fresh ginger
- 1 ½ tablespoons tomato paste
- 1 ½ tablespoon doubanjiang fermented broad bean chili paste
- 1 litre water
- 400 grams tinned tomatoes (chopped)
- 2 teaspoons soy sauce
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon MSG
- ¼ teaspoon ground white pepper
- 2 large dried shiitake mushrooms
- 1 piece cinnamon
- 1 bay leaf
- 1 star anise
- 2-3 green onions sliced
- 100 grams Handful cherry or baby plum tomatoes
Instructions
- Turn instant pot setting to saute (low). Add oil. When hot add onion and fry for 2-3 minutes. Then add garlic and ginger. Fry for another minute, and then add tomato paste and doubanjiang. Fry for a minute or two, stirring constantly. Add all remaining ingredients except spring onions and cherry tomatoes.
- Pop lid on instant pot and cook at high pressure (sealed) for 15 minutes.
- Should you wish for a smooth base then fish out the spices, allow the base to cool, and then blend it.
- When you’re ready to use the base, add it to your hotpot as well as the spring onions and halved cherry tomatoes. Add additional water if you'd like a thinner broth.
Notes
If you don't have an instant pot, you can still make this on the stovetop. It will just take longer.