Today I have made a quick soup and we are having Huo Guo which I have been craving for a long time.... Ever since we ate it at Sean and Xiaoli's over the Easter weekend.
Huo Guo is a Chinese fondue. Veggie broth, Szechuan peppercorns, allspice, chili flakes, lotus seeds, some other weird seed that looks like nutmeg but isn't, green onions, and then all sorts of veggies and tofu to cook in the soup. I have made it from scratch but when we were in Calgary, we bought a variety of package soup mixes to try. Sean and Xiaoli like the Little Sheep brand and so we bought one of those but we also bought several other types.
I have made plates of veggies to cook in the soup:
Firm tofu
Bok Choy
Enoki mushrooms
Snap peas
Vermicelli noodles
Carrots
Celery
Black fungus (I added the reconstitution water from the fungus to the soup)
There is also a dipping sauce that consists of:
Sesame oil
Raw garlic
Stinky tofu (I had this in the sauce for the first time at Sean's and it made the sauce more unctuous - it's basically preserved tofu that is almost like a block of cream cheese - also called fermented tofu)
The soup simmers on the induction cooker in the middle, we add what we want to eat, scoop out what we are ready to eat when it's hot and voilà! Huo Guo! Love it!
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