Vegetarian Hot Pot

Rating: 4.69 stars
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Winter 2004
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Ingredients

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.

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  • 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.

Tips

Ingredient Note: Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.

Nutrition Facts

Serving Size: about 1 1/2 cups
Per Serving:
195.3 calories; protein 11.2g 22% DV; carbohydrates 25.7g 8% DV; exchange other carbs 1.5; dietary fiber 4.9g 20% DV; sugars 5.2g; fat 6.6g 10% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 6437.9IU 129% DV; vitamin c 29.9mg 50% DV; folate 63.5mcg 16% DV; calcium 236.4mg 24% DV; iron 2mg 11% DV; magnesium 47.1mg 17% DV; potassium 377.3mg 11% DV; sodium 891.8mg 36% DV; thiamin 0.2mg 16% DV.
Exchanges:

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

Reviews (16)

Read More Reviews
16 Ratings
  • 5 star values: 12
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
09/01/2015
Easy I enjoyed the simplicity of this recipe and turned out great. I didn't use any noodles...figure they are just extra unnecessary calories. I added sriracha and lime juice and garnished with cilantro which was a really nice touch. I had a very small amount of shrimp that I threw in as well and next time I will add more! the flavors worked so well with the shrimp. Read More
EatingWell User
Rating: 5 stars
04/26/2015
I love this dish This dish is just about perfect! I so love all the tastes. Suggest you make exactly as written the first time then see if you want any changes. I think it's perfect exactly as written. Love it for breakfast lunch or dinner! Pros: Great for any meal and easy to make Read More
EatingWell User
Rating: 4 stars
02/10/2015
Heavy Rotation in Winter Absolutely love this soup. You won't miss the meat. Frequently add siracha and/or chilli sauce cause we love our food spicy. Pros: Fast Cheap Pantry Ingredients Read More
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EatingWell User
Rating: 3 stars
08/18/2014
Needs some tweaking This is a good recipe it just needs some tweaking to make it great. The biggest improvement for me was adding a tablespoon of miso to the broth. If you do this you should also add two cups of water. This gives a better ratio of broth-to-solids and adds some great flavor from the miso. Also I would use Soba noodes and add them at the end. You don't want to overcook the noodes! Also it should be noted that hot pots or noodle bowls are a one off recipe. You should only cook the amount you're going to eat. Noodles don't store well in liquid. What I do is cook a large portion leaving out the noodles. This way I can quickly heat up one serving cooking the noodles as needed and avoiding soggy noodles. Read More
Levi
Rating: 4 stars
04/28/2014
Delicious and easy vegetarian soup! This soup is delicious and easy to make! I used vegetable broth and kale rather than bok choy. I love someone's suggestion to drizzle chili oil on it - I'll be doing that tonight. Pros: quick Read More
EatingWell User
Rating: 5 stars
02/28/2014
Souper Soup! Thanks for this recipe. I love hot pots but can't always afford to go out to eat. I used vegetable broth because I am vegan and today I added miso and nutritional yeast to my bowl at the end to fortify and yummify it even more! The best part? I now have a delicious and nutritious replacement for those crappy MSG-filled commercial ramen noodles that my son likes to take in his school lunches. He can take this instead and heat it up at school. Read More
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EatingWell User
Rating: 5 stars
09/01/2013
Easy to make healthy and so good! I added more garlic spice and doubled the ramen noodles. I bet this recipe would be amazing with shrimp. Read More
EatingWell User
Rating: 5 stars
10/30/2011
This was a very good flavorful Dish. I added more rice vinegar and sesame oil to my taste but the best thing i did was add a little lime juice. It really gave it that tangy sweet and sour taste. I should mention i did not have crushed red peppers so i added a little cayenne pepper instead. My non-vegetarian boyfriend was impressed too! Read More
katiedid@gmail.com
Rating: 5 stars
10/30/2011
Great soup! I added a little chile garlic sauce and it was fantastic. Spicy and full of flavor. It wasn't quite as quick as I thought it would be - mainly due to using dried mushrooms - but was great just the same. Read More
EatingWell User
Rating: 5 stars
10/30/2011
You probably should change your title to Vegetable Hot Pot since chicken stock in called for. It's not vegetarian (what with chickens not being vegetables) and while I'd agree chicken stock tastes better than veg stock my vegetarian friends would be pissed if I served this to them. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Pretty easy and quite yummy. I had to use oyster mushrooms and collard greens instead of shitake and bok choy but it turned out great! It hit the spot for my head cold and low fat diet! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Loved this recipe. It's a great base for experimentation. I x2 the ginger garlic and chile (we like spice) and forgot the carrots (oops) and it turned out great! I also topped it with some crunchy mung bean sprouts. Overall it was super yummy and both my husband and I enjoyed it quite a bit. This will definitely become a part of my permanent rotation. Read More
EatingWell User
Rating: 5 stars
10/30/2011
Wonderful recipe....one of the best I've tried. I made it the first time just as the recipe read but tonight I'm going to cut the noodles in half and add some shrimp! Yum!! Read More
EatingWell User
Rating: 5 stars
10/30/2011
Excellent dish! I made this one into a side dish by adding more broth and it was stellar. I actually tried freezing the tofu and thawing it before I added to the soup- that added a bit of interest. I also added some chili sauce as others suggested and that really kicked up the flavour. Definently something to try. And it does work out perfectly fine with vegetable broth. Read More
EatingWell User
Rating: 5 stars
10/29/2011
We LOVE this recipe! I make it often - good thing it's really nutritious. We're eating it now actually. I love to heap shredded carrot and copped green onions into the soup bowl and drizzle chili pepper sauce on top. I also save the sliced ginger that went in the soup stock in the beginning chopping the softened ginger up and using it as another garnish. THANK YOU FOR THIS RECIPE! Read More
EatingWell User
Rating: 5 stars
10/29/2011
I added extra garlic (minced) to the broth and we added raw peeled shrimp during the last step as we are not vegetarians. Better than expected! I have never had great luck cooking asian foods and this one will be a keeper! Read More
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