Korean Hot Pot

This rich soup has a little bit of heat and a lot of subtle earthiness. It’s perfect for a quick meal on a weeknight.

Serves: 2Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 2


  • 1 Tbsp. olive oil
  • 1 large carrot, peeled and sliced
  • 1 small red onion, peeled and diced
  • 1 cup sliced shiitake mushrooms
  • 4 cups vegetable broth
  • 8 oz. silken tofu, sliced
  • 1 tsp. soy sauce
  • 1 tsp. Korean chili paste
  • 1 small serrano pepper, sliced
  • 1 medium scallion (green part only), roughly chopped


  • Heat olive oil in a medium saucepan over medium heat. Add the carrot and onion and sauté for 5 minutes to soften. Stir in the mushrooms. Let them sweat until they’ve released their water and have shrunk by half.
  • Pour in the broth and bring to a light boil. Add tofu, soy sauce, and chili paste. Simmer for 10 minutes.