Vegetarian Hot Pot

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Vegetarian Hot Pot

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.

Serves 5

Prep Time 30 min

Total Time 45 min.

Ingredients

  • 5 1/4 cups vegetable broth, or reduced-sodium chicken broth
  • 4 1/4-inch-t 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 p 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

Cooking Directions

Step 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.

Step 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.

Step 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.


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