Vegetarian Hot Pot Recipe

Name: Vegetarian Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/4 cups vegetable broth or 5 1/4 cups chicken broth; 4 slices fresh ginger, peeled (1/4-inch thick); 2 garlic cloves, crushed and peeled; 2 teaspoons canola oil; 1 3/4 cups fresh shiitake mushrooms, stemmed and sliced (4-ounces); 1/4 teaspoon crushed red pepper flakes (to taste); 3 1/2 ounces Chinese wheat noodles (see note) or 3 1/2 ounces rice noodles (see note); 1 (14 ounce) package firm tofu, drained, patted dry, cut into 1/2-inch cubes; 1 cup grated carrot (2 large); 4 -6 teaspoons rice vinegar; 2 teaspoons reduced sodium soy sauce; 1 teaspoon toasted sesame oil; 1/4 cup chopped scallion

Servings: persons

5 1/4 cups vegetable broth or 5 1/4 cups chicken broth
4 slices fresh ginger, peeled (1/4-inch thick)
2 garlic cloves, crushed and peeled
2 teaspoons canola oil
1 3/4 cups fresh shiitake mushrooms, stemmed and sliced (4-ounces)
1/4 teaspoon crushed red pepper flakes (to taste)
3 1/2 ounces Chinese wheat noodles (see note) or 3 1/2 ounces rice noodles (see note)
1 (14 ounce) package firm tofu, drained, patted dry, cut into 1/2-inch cubes
1 cup grated carrot (2 large)
4 -6 teaspoons rice vinegar
2 teaspoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallion

1
Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
2
Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
3
Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
4
Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
5
Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
6
Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.

811

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 1/4 cups vegetable broth or 5 1/4 cups chicken broth, 4 slices fresh ginger, peeled (1/4-inch thick), 2 garlic cloves, crushed and peeled, 2 teaspoons canola oil, and more.

Yes, Vegetarian Hot Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Hot Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions