Recipe
Vegetarian Hot Pot Recipe
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Valinkenmore / All my dishes 2 months ago
We all know that increasing our intake of vegetables is an important step in improving our health. But sometimes we do need to be convinced to leave out the meat entirely. Well, this recipe will convince you. We've replaced meat with tofu and added s... More
Prep:15m Cook:20m Servings:5
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 Valinkenmor |
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Ingredients
- 5 1/4 cups vegetable broth, or reduced-sodium chicken broth
- 4 slices fresh ginger, peeled
- 2 cloves garlic, crushed and peeled
- 2 teaspoons canola oil
- 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
- 1/4 teaspoon(s) crushed red pepper, or to taste
- 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
- 3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)
- 1 firm tofu, drained, patted dry and cut into 1/2-inch cubes
- 1 cup grated carrots (2 large)
- 5 teaspoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cups chopped scallions, for garnish
Directions
- 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.
- 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.
- 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.
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tuilelaith 2 months ago said:
This is great. I use tofu a lot. I do not care as much for meat as the average person, I do eat it, but the guy next to me will eat 4 times what I do. And this is great!!!!
hot_it_up 2 months ago said:
Very close to a hot and sour soup.\0
Jeff