Vegetarian Hot Pot
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1242.09 ml vegetable broth or 1242.09 ml chicken broth
- 4 slice fresh ginger, peeled (1/4-inch thick)
- 2 garlic cloves, crushed and peeled
- 9.85 ml canola oil
- 414.03 ml fresh shiitake mushrooms, stemmed and sliced (4-ounces)
- 1.23 ml crushed red pepper flakes (to taste)
- 99.22 g Chinese wheat noodles (see note) or 99.22 g rice noodles (see note)
- 396.89 g package firm tofu, drained, patted dry, cut into 1/2-inch cubes
- 236.59 ml grated carrot (2 large)
- 19.71-29.57 ml rice vinegar
- 9.85 ml reduced sodium soy sauce
- 4.92 ml toasted sesame oil
- 59.14 ml chopped scallion
directions
- 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.
- 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.
- Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
- Add mushrooms, bok choy stems 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 3 minutes.
- Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Barb G.
Sonora, California