Szechuan Mala Tang with Tofu | Spicy Hot Pot Soup

Pat the tofu dry and cut into approx. 2 cm cubes. Clean the shiitake mushrooms and cut into strips. Wash the pak choi thoroughly and halve or quarter lengthwise.

Peel and finely chop the garlic and ginger. Wash the spring onions, thinly slice the white and light green parts into rings; cut the dark greens diagonally into rings and set aside for garnish. Briefly pour boiling water over the glass noodles according to the package instructions and drain.

Heat vegetable oil in a large pot over medium heat. Add the chopped garlic, ginger, light spring onion rings, sambal oelek, and chili flakes, and sauté gently for about 1 minute until an intense, spicy aroma rises.