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.

No additional tips available.

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

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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.

Vegetarian Hot Pot

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