Beoseot Jeongol (Mushroom Hot Pot)

Vegetable broth (see note 1)

• 1/2 small onion cut into big chunks
• 3 ounces Korean radish  cut into big chunks
• 1 piece dried kelp (about 3 inch square), dashima
• a few mushroom stems
• 1 tablespoon soup soy sauce
• salt and pepper to taste

Vegetables:

• 12 ounces assorted mushrooms (button, shiitake, oyster, crimini, enoki, king, etc.)
• 2 large napa cabbage leaves (or green cabbage or bok choy)
• 1/2 medium onion sliced into 1/2-inch thickness
• 1 small carrot thinly sliced
• 2 scallions cut into small pieces
• 2 ounces ssukgat (쑥갓, crown daisies), watercress, or minari (미나리, water dropwort)
• 1 teaspoon minced garlic 

Other ingredient options (see note 2)

• 1/2 package tofu (about 8 ounces)
• 2 ounces dangmyeon (당면, sweet potato starch noodles)