Vegetarian Hot Pot

Vegetarian Hot Pot

from eatingwell.com
Soup
45 min
5 servings
195 kcal / serving

Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

Ingredients

  • 5 ¼ cupsvegetable broth, or reduced-sodium chicken broth
  • 4 ¼inch-thick slices fresh ginger, peeled
  • 2 clovesgarlic, crushed and peeled
  • 2 teaspoonscanola oil
  • 1 ¾ cupsshiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
  • ¼ teaspooncrushed red pepper, or to taste
  • 1 smallbok choy, cut into 1/2-inch pieces, stems and greens separated
  • 3 ½ ounceschinese wheat noodles, or rice sticks (see ingredient note)
  • 114-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
  • 1 cupgrated carrots, (2 large)
  • 4 teaspoonsrice vinegar
  • 2 teaspoonsreduced-sodium soy sauce
  • 1 teaspoontoasted sesame oil
  • ¼ cupchopped scallions, for garnish

Directions

  1. 1

    Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.

  2. 2

    Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.

  3. 3

    Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.