Vegetarian Hot Pot (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Vegetarian Hot Pot

http://www.eatingwell.com/recipes/vegetarian_hot_pot.html

From EatingWell:  Winter 2004, The Essential EatingWell Cookbook (2004)

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.

5 main-dish servings, about 1 1/2 cups each | Active Time: 30 minutes | Total Time: 45 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 230 Calories; 7 g Fat; 1 g Sat; 1 g Mono; 0 mg Cholesterol; 26 g Carbohydrates; 11 g Protein; 5 g Fiber; 707 mg Sodium; 344 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 vegetable, 1 lean protein, 1 fat

Tips & Notes