Since tofu is already cooked, you're basically warming it up in the hot pot. Tofu, including regular or firm tofu, tofu puffs, pressed tofu, and bean curd sticks.Enoki mushrooms are ready as soon as they start to wilt, which takes about 30 seconds. Mushrooms with thin, edible stems, like shimeji, should be separated into small bundles and take one to three minutes to cook. Large mushrooms, such as portobellos and shiitakes, should be stemmed and cut in half, and usually take about three to four minutes to cook. Mushrooms, including button mushrooms, portobello, shiitake, maitake (hen-of-the-woods), enoki, and shimeji.Just add them in the beginning before bringing the broth to a simmer, and let them do their thing. One of the benefits of cutting root vegetables into large chunks is that they can be left to simmer in the broth and flavor it this is usually done with things like daikon and carrots. There are two ways to prep root vegetables: They can be cut into two-inch chunks or sliced thinly, about one-eighth of an inch thick. Root vegetables, like daikon, carrots, lotus root, and potatoes.Cut them in half and cook them for about four to five minutes. With their thicker stems, these greens take a few minutes longer than leafy greens to cook. Hearty greens, such as rapeseed vegetable (yau choy), Napa cabbage, and baby bok choy.Once they hit the hot broth, they begin to wilt and usually require a cooking time of just two to three minutes or less.
These greens are best left whole or in big pieces. Leafy greens, such as watercress Chinese spinach (ong choy, or water morning glory) snow pea leaves lettuce (iceberg, red, or green) and chrysanthemum greens (tong ho).
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