Ginger, Garlic, Spinach and Broccoli are some immunity-boosting foods. But I say, if you eat all your vegetables and anything healthy, it will boost your immunity. So in thought why not create something healthy as well as delicious that will not only boost immunity but will also comfort your soul. So this hotpot is loaded with all things good and my go-to dish.
Ingredients
- 1 Large Potato, Peeled and Sliced (1/2 Cm Thick)
- 1 Cup-Soaked Tofu Sheets or Tofu Cubes Whatever Available
- 2 Cups Broccoli Florets
- 1/4 Cup Coriander Stems Chopped + 1 Tbsp Leaves
- 1/4 Cup Garlic Cloves Chopped + 3 – 4 Whole Cloves
- 1 Tbsp Chopped Ginger
- 2 Tsp Black Pepper Powder
- 1 Tsp Dark Soy (Lee Kum Kee)
- 1/2 Tsp Rice Vinegar (Double Pagoda)
- 1 Tbsp Spiced Chilli Oil Homemade
- 2 Cups Sponge Gourd Cut Into 1″ Thick Rounds
- 1 Tbsp Spring Onion + 1 Tbsp Greens for Garnish
- A handful of Spinach Leaves
- 1 Tsp Sesame Oil
- 1 Bayleaf
- 2 Star Anise
- 1 Ltr Water or Stock
- Salt as Per Taste
Preparation
Prep: 20 minutes
Cooking: 15 minutes
- In a large pot heat water or stock. Add all the garlic, bay leaf, star anise, ginger, soy, vinegar, chilli oil, coriander stems, spring onions, pepper powder and salt.
- Once the water boils, simmer it for two minutes and add in the potatoes.
- Once the potatoes are almost done, add in the tofu, broccoli and sponge gourd.
- When the broccoli is almost cooked add in the spinach. Let it cook for 30 seconds and turn off the heat.
- Add in the sesame oil and mix well. Serve this hot pot immediately in a bowl.
- Garnish it with coriander and spring onion greens.
- Note- you can add bockchoy, cauliflower, zucchini, mushrooms, paneer, meat as well. Any vegetables of your choice work.
