Vegetarian Hot Pot
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.
Prep Time:
30 mins
Total Time:
45 mins
Servings:
5 main-dish servings, about 1 1/2 cups each
Ingredients
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5 1/4 cups vegetable broth, or reduced-sodium chicken broth
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4 1/4-inch-thick slices fresh ginger, peeled
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2 cloves garlic, crushed and peeled
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2 teaspoons canola oil
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1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
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1/4 teaspoon crushed red pepper, or to taste
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1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
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3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)
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1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
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1 cup grated carrots, (2 large)
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4-6 teaspoons rice vinegar
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2 teaspoons reduced-sodium soy sauce
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1 teaspoon toasted sesame oil
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1/4 cup chopped scallions, for garnish
Directions
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.
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.
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.
Tip:
Ingredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.
Nutrition information
Calories 230, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Sodium 707 mg, Carbohydrate 26 g, Fiber 5 g, Protein 11 g, Potassium 344 mg. Daily Values: Vitamin A 130%, Vitamin C 50%, Calcium 20%. Exchanges: Starch 1,Vegetable 2.5,Lean Meat 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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