It’s still cold and I’m sti’ll making hot pots. For this one, I threw it a whole lot of things I like in hot pots. It started with kombu and cabbage. Then I scattered in buttercup squash and carrot and taro root. Finally I piled on the mushrooms: shiitake and oyster mushrooms and enokitake and shimeji. The broth was mostly the soaking liquid from the shiitake. I almost forgot to add the tofu cubes, and even after cooking for 20 minutes, the spinach barely fit. After savoring a bowlful over fresh noodles, you know what?
I think I want to stir-fry that mix of mushrooms. Maybe I’ve finally eaten enough hot pots.