Tomato Hot Pot Soup Base

Name: Tomato Hot Pot Soup Base
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 4
Ingredients: 3 dried shiitake mushrooms; 2 scallions; 2 slice ginger; 3 cloves garlic; 2 tbsp neutral oil; 1 large bay leaf; 1/4 cup tomato paste; 2 tsp sugar; 2 tsp salt; 8 cup water

This tomato hot pot soup base is light, savory, and full of deep umami from shiitake mushrooms, ginger, garlic, and tomato paste. It comes together with simple pantry ingredients and creates a bright, well-balanced broth that pairs beautifully with vegetables, tofu, noodles, and thinly sliced meats.

Servings4 Portions

Prep Time120 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

dried shiitake mushrooms
3
scallions
2
ginger
2 slice
garlic
3 cloves
neutral oil
2 tbsp
large bay leaf
1
tomato paste
0.3 cup
sugar
2 tsp
salt
2 tsp
water
8 cup

Step-by-Step Instructions

Place the dried shiitake mushrooms in a bowl and cover with hot water. Soak for about 2 hours, or until softened. Rinse the mushrooms well, then strain and reserve the soaking liquid, leaving any grit behind.

Heat a wok or large pot over medium heat. Add the oil, bay leaf, ginger, and the white parts of the scallions. Cook for about 1 minute, stirring often, until fragrant.

Add the garlic and stir for 30 seconds. Mix in the tomato paste, sugar, and salt, then cook for 4 to 5 minutes, stirring frequently, until the paste darkens slightly and the oil takes on a rich red color.

Pour in the water along with the reserved mushroom soaking liquid, taking care not to add any sediment from the bottom of the bowl. Add the soaked shiitake mushrooms and stir well.

Bring the broth to a gentle simmer. Cover and cook for 10 minutes to let the flavors blend. Stir in the green parts of the scallions, then serve as a hot pot base with your favorite vegetables, tofu, noodles, or proteins.