Korean Hot Pot

Directions

1. 1
   To make the stock:
2. 2
   Add the mushrooms, garlic, ginger, cilantro stems, scallions, peppercorns, chili garlic sauce if needed, and broth or water into a medium saucepan.
3. 3
   Cover, bring to a boil, add the tofu cubes into the pot, reduce the heat and gently simmer for 10 minutes.
4. 4
   Turn off the heat and allow to sit for half an hour to 1 hour.
5. 5
   Drain the stock through a sieve, reserve the mushrooms and tofu, and discard all the other ingredients in the sieve.
6. 6
   Slice the mushrooms, and return the mushrooms and tofu to the pot.
7. 7
   Meanwhile bring another large pot of water to a boil.
8. 8
   If using sweet potato noodles, add the sweet potato noodles into the bowl and soak them for 10 minutes until soft, or follow the instruction on the package.
9. 9
   If using soba noodles, boil the noodles according to the direction on the package until cooked.
10. 10
    Drain and set aside.
11. 11
    Heat a large heavy pot or Korean stone pot over medium-high heat.
12. 12
    Add the mushrooms into the pot, bring to boil, and let boil for about 4 minutes.
13. 13
    Stir in the spinach, and cook until the leaves are wilted.
14. 14
    Add the prepared sweet potato noodles.
15. 15
    Remove from the heat.
16. 16
    Season with reserved soy sauce and vinegar, you may need more or less according to your own taste.
17. 17
    Serve hot and sprinkle scallions, reserved cilantro leaves, and red hot chilis on top.