An Asian market store (mostly Chinese foods) opened near me this month and I’ve seized the opportunity to make hotpot-inspired soups. Mostly throwing garlic, mixed dried/canned/frozen vegetables, tofu and noodles into boiling water in sequence, then swirling on some sesame oil and chili oil.

It couldn’t sell in a restaurant, but it’s quick, nutritionally-diverse and tasty. It had only one fresh ingredient, but I managed to get 10 different vegetables in one meal and minimal additives.