Ingredients:
- 5 1/4 cups vegetable broth, or reduced-sodium chicken broth
- 4 1/4-inch-thick slices fresh ginger, peeled
- 2 cloves garlic, crushed and peeled
- 2 teaspoons coconut oil
- 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
- ¼ teaspoon 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 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
- 1 cup grated carrots, (2 large)
- 4-6 teaspoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup chopped scallions, for garnish
Method:
- 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 and soy sauce.
- Serve garnished with scallions.
Source: https://www.eatingwell.com/recipe/252077/vegetarian-hot-pot/
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