Vegetarian Hot Pot

Vegetarian Hot Pot

16 Reviews
From: EatingWell Magazine Winter 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.

Ingredients 5 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 1 1/2 cups
  • Per serving: 195 calories; 7 g fat(1 g sat); 5 g fiber; 26 g carbohydrates; 11 g protein; 64 mcg folate; 0 mg cholesterol; 5 g sugars; 6438 IU vitamin A; 30 mg vitamin C; 236 mg calcium; 2 mg iron; 892 mg sodium; 377 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 1/2 vegetable, 1 lean protein, 1 fat

Reviews 16

August 31, 2015
profile image
By: EatingWell User
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.
April 26, 2015
profile image
By: EatingWell User
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
February 10, 2015
profile image
By: EatingWell User
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
August 18, 2014
profile image
By: EatingWell User
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.
April 28, 2014
profile image
By: Levi
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
February 28, 2014
profile image
By: EatingWell User
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.
September 01, 2013
profile image
By: EatingWell User
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.
November 16, 2010
profile image
By: EatingWell User
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!
September 22, 2010
profile image
By: EatingWell User
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!