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 stock vegetable, or reduced-sodium chicken broth; 4 slices ginger peeled and freshly sliced, 1/4-inch-thick; 3 cloves garlic crushed and peeled, or more to taste; 2 teaspoons canola oil; 4 ounces mushrooms, shiitake stemmed, wiped clean and sliced, 1 3/4 cups; 1/4 teaspoon red chili peppers crushed or to taste; 3/4 pound bok choy 1 small, cut into 1/2-inch pieces, stems and greens separated; 3 1/2 ounces chinese flour noodles or rice sticks; 14 ounces tofu packaged firm, drained, patted dry and cut into 1/2-inch cubes; 1 cup carrots grated, 2 large; 6 teaspoons rice vinegar; 2 teaspoons soy sauce, sodium reduced; 1 teaspoon sesame oil toasted; 1/4 cup scallions, spring or green onions chopped, for garnish

Servings: persons

5 1/4 cups stock vegetable, or reduced-sodium chicken broth
4 slices ginger peeled and freshly sliced, 1/4-inch-thick
3 cloves garlic crushed and peeled, or more to taste
2 teaspoons canola oil
4 ounces mushrooms, shiitake stemmed, wiped clean and sliced, 1 3/4 cups
1/4 teaspoon red chili peppers crushed or to taste
3/4 pound bok choy 1 small, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces chinese flour noodles or rice sticks
14 ounces tofu packaged firm, drained, patted dry and cut into 1/2-inch cubes
1 cup carrots grated, 2 large
6 teaspoons rice vinegar
2 teaspoons soy sauce, sodium reduced
1 teaspoon sesame oil toasted
1/4 cup scallions, spring or green onions chopped, for garnish

1
Combine broth, ginger and garlic in a Dutch oven; bring to a simmer.
2
Simmer, partially covered, over medium-low heat for 15 minutes.
3
Discard the ginger and garlic.
4
Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
5
Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes.
6
Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
7
Add the mushroom mixture to the broth.
8
Add noodles, reduce heat to medium-low and simmer for 3 minutes.
9
Add bok choy greens and tofu; simmer until heated through, about 2 minutes.
10
Stir in carrots, vinegar to taste, soy sauce and sesame oil.
11
Serve garnished with scallions.

712

kcal

Calories

Fat

Carbs

103

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 5 1/4 cups stock vegetable, or reduced-sodium chicken broth, 4 slices ginger peeled and freshly sliced, 1/4-inch-thick, 3 cloves garlic crushed and peeled, or more to taste, 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