1. Slice your ingredients thinly to ensure they cook quickly and evenly in the hotpot – especially tofu and king oyster mushrooms. 1. Layer your bowl with beansprouts, bok choy, king oyster mushrooms, scallions and sliced tofu. 1. Add tsuyu / soy sauce, mirin, sesame oil, mushroom seasoning, chili crisp and water. Cover with napa cabbage leaves. 1. Microwave for 5 minutes. Cut the cabbage and mix into the soup. 1. Serve hotpot with rice and creamy dipping sauce. Enjoy!
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###Ingredients
* 1/2 cup beansprouts
* 3-4 small bok choy
* 3-4 king oyster mushrooms
* 2 scallions
* thinly sliced tofu
* 1 tbsp tsuyu or soy sauce
* 1 tbsp mirin
* 1 tbsp sesame oil
* 1 tsp mushroom seasoning
* 1 tbsp chili crisp
* 1/2 cup water
* 2-3 napa cabbage leaves
**Dipping Sauce**
* 2 tbsp sesame paste or unsweetened smooth peanut butter
* 2 tsp chili oil
* 2 tbsp sesame oil
* 2 tbsp light soy sauce
* 1 tbsp toasted sesame seeds
* 2 tbsp scallions
* broth to loosen the sauce
###Instructions
1. Slice your ingredients thinly to ensure they cook quickly and evenly in the hotpot – especially tofu and king oyster mushrooms.
1. Layer your bowl with beansprouts, bok choy, king oyster mushrooms, scallions and sliced tofu.
1. Add tsuyu / soy sauce, mirin, sesame oil, mushroom seasoning, chili crisp and water. Cover with napa cabbage leaves.
1. Microwave for 5 minutes. Cut the cabbage and mix into the soup.
1. Serve hotpot with rice and creamy dipping sauce. Enjoy!
[Source](https://browngirlveganeats.com/5-minute-microwaveable-hotpot/)
