Date: 01/25/2025 01/26/2025
Location: Star River Meditation Center
Teacher: Yunquan Huang
Weekly Buddhist Cuisine Menu
Winter Melon and Kelp Hotpot
Summary:
This is a light, nourishing, and flavorful vegan hotpot where the sweetness of winter melon combines with the umami taste of kelp, creating a wholesome and comforting soup.
Ingredients:
Winter melon 300g (peeled, deseeded, and cut into chunks)
Dried kelp 50g (soaked and cut into sections)
Carrot 100g (sliced)
Shiitake mushrooms 100g (sliced)
Red dates 5 (pitted)
Goji berries 1 tablespoon (optional, for a slight sweetness)
Light soy sauce 1.5 tablespoons
Vegetarian oyster sauce 1 tablespoon (optional)
Salt 1/2 teaspoon
White pepper powder to taste (optional)
Five-spice powder 1/2 teaspoon (optional)
Water or vegetable broth 1.2L
Vegetable oil 1 tablespoon
Instructions:
1. Soak the Kelp:
Soak dried kelp in warm water for 30 minutes, rinse thoroughly, and cut into sections.
2. Sauté the Vegetables (Optional):
Heat vegetable oil in a pot, add the carrot and shiitake mushrooms, and stir-fry over medium heat for 1 minute to release their aroma (optional step; can be skipped for direct boiling).
3. Simmer the Winter Melon and Kelp:
Pour in water or vegetable broth, then add the winter melon, soaked kelp, sautéed carrots, shiitake mushrooms, and red dates. Cover, bring to a boil, then reduce heat and let simmer for 15 minutes.
4. Season the Soup:
Add light soy sauce, vegetarian oyster sauce (optional), salt, white pepper powder (optional), and five-spice powder (optional). Stir well and continue simmering for another 10 minutes to enhance the flavors.
5. Finish with Goji Berries:
Add the goji berries and cook for another 2 minutes to infuse a subtle sweetness into the broth.
6. Serve and Enjoy:
Transfer the hotpot to a serving pot and enjoy while warm. The winter melon is soft, the kelp is savory, and the broth is refreshing and soothing.
