Yes, there are a lot of ingredients in this vegan hot pot recipe, but that’s part of the fun. If you’re looking for an enjoyable, communal meal, this is the one for you. I say go all out with it: invite some friends over, spread the veggies out in little bowls like they do at hot pot restaurants, and concoct some dipping sauces. Pro tip: you can buy a quality hot pot - with a heating element - online for around fifty bucks (it makes a great birthday or holiday gift for your foodie friends, I’m just sayin).
In a hot pot or large soup pot, bring the vegetable broth to a simmer over medium heat.
Add the firm tofu, shiitake mushrooms, napa cabbage, carrots, daikon radish, and enoki mushrooms to the pot. Simmer for 10-15 minutes or until the vegetables are tender.
In a small bowl, mix together the garlic, soy sauce, miso paste, and sriracha sauce (if using).
Using a strainer, remove the solids from the hot pot and transfer them to a serving bowl.
To the remaining broth, add the garlic mixture and stir to combine. If desired, add sesame oil for extra flavor.
Ladle the broth into individual bowls and serve alongside the vegetable and tofu mixture.
Garnish with green onions and cilantro before serving.