Tomato Hot Pot Soup Base

Method9 steps · about 2 hr 15 min

1. 1

   Step 1: Cover the three dried shiitake mushrooms with hot soaking water. Soak for about 2 hours, or until mostly reconstituted and pliable.

   Rehydrate the shiitake · 120 minUses 3 dried shiitake mushrooms · Hot water, enough to cover and rehydrate the three shiitake mushrooms; retain clear liquid for the broth

2. 2

   Step 2: Lift out the softened mushrooms and rinse them well with the separate rinsing water. Reserve the soaking liquid, letting grit settle and pouring or straining only clear liquid into a measuring jug. Discard the gritty residue and the rinsing water. Add only enough fresh broth water to bring the clear soaking liquid to exactly 8 cups in total; set unused fresh water aside.

   Uses Soaked shiitake and soaking liquid · Water, for rinsing the soaked mushrooms and washing the scallions · Only fresh water needed to top clear soaking liquid up to 8 cups total

3. 3

   Step 3: Wash and cut the scallions (2) into 2-inch pieces, halving the white parts lengthwise and reserving the greens separately. Prepare the two ginger slices and smash the three garlic cloves. Have the tomato paste, sugar and salt ready.

   Uses 2 scallions, whites and greens separated and cut into 2-inch pieces; whites halved lengthwise · 2 slices ginger · 3 cloves garlic, smashed · Water, for rinsing the soaked mushrooms and washing the scallions

4. 4

   Step 4: Heat the pot over medium heat. Add all 2 tbsp neutral oil, the large bay leaf (1 large), the prepared ginger and scallion whites. Fry for about 1 minute until fragrant, watching the aromatics.

   Fry the first aromatics · 1 minUses 2 tbsp neutral cooking oil · 1 large bay leaf · Both prepared ginger slices · Only the prepared white parts of the two scallions

   
5. 5

   Step 5: Add all the smashed garlic and cook for another 30 seconds, stirring so it does not burn.

   Cook the garlic · 1 minUses First aromatics and oil · All three smashed garlic cloves

6. 6

   Step 6: Stir in the ¼ cup tomato paste, 2 tsp sugar and 2 tsp salt. Cook and stir for about 5 minutes, until the oil is a deep red colour.

   Cook the tomato paste · 5 minUses Garlic and first aromatics in oil · ¼ cup tomato paste · 2 tsp sugar · 2 tsp salt

   
7. 7

   Step 7: Add the complete measured 8-cup mixture of clear mushroom-soaking liquid and water, together with all three rinsed, rehydrated shiitake mushrooms. Stir the cooked tomato paste into the liquid.

   Uses Cooked tomato paste and aromatics · All 8 cups of clear mushroom liquid topped up with water · All three rinsed mushrooms, separate from discarded grit and rinsing water

   
8. 8

   Step 8: Bring the base to a simmer, cover and let it simmer for 10 minutes. Keep a gentle simmer rather than a vigorous boil; the rehydrated mushrooms should be tender and hot through.

   Simmer the soup base · 10 minUses Tomato base with measured liquid and shiitake

9. 9

   Step 9: Add all the reserved scallion greens and stir. The tomato soup base is ready for use in your chosen hot-pot recipe. Keep the base hot for immediate use.

   Uses Simmered tomato hot-pot base · All the reserved green parts of the two scallions