Vegetarian Hot Pot

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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.

 Vegetarian Hot Pot
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 45 minutes

  • 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 canola oil

  • 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)

  • 1/4 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

Directions
  1. 5 main-dish servings, about 1 1/2 cups each

  2. 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.

  3. 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.

  4. 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.


Nutritional Facts

Servings
5
Per serving
Calories
206
Carbohydrates
27g
Fat
7g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
11g
Cholesterol
0mg
Dietary Fiber
5g
Potassium
377mg
Sodium
703mg
Added Sugars
0g
Exchanges
1 starch
1 1/2 vegetable
1 medium-fat meat
Carbohydrate Servings
1 1/2
Vitamin A (130% daily value)
Vitamin C (50% dv)
Calcium (25% dv)

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