RECIPES
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RECIPES
Vegetarian Hot Pot
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From EatingWell Magazine
Winter 2004
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NUTRITION PROFILE:
Low Calorie
| High Fiber
| Low Sat Fat
| High Calcium
| Heart Healthy
| Healthy Weight
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.
Makes 5 main-dish servings, about 1 1/2 cups each
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy
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 (3/4 pound), 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
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 INFORMATION: Per serving: 230 calories; 9 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 26 g carbohydrate; 14 g protein; 5 g fiber; 706 mg sodium.
Nutrition bonus: Vitamin A (130% daily value), Vitamin C (50% dv), Calcium (20% dv), Fiber (20% dv).
TIP: 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.
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| Edamame Lo Mein
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| USER COMMENTS — Add Your Comment |
This has become a standard 'go-to' recipe in our house.
Anonymous, Alexandria, VA |
Hello!? How can you possibly call this recipe vegetarian -- and classify it under your vegetarian library -- when the first ingredient is "chicken broth"??
Anonymous |
How can you call this vegetarian when the first recipe on the list is "chicken broth"??
Anonymous, Denver, CO |
Um...it says chicken broth OR vegetable broth - so why the offense?
I've made this several times, both with chicken and vegetable broth, and I love how easy it is to preprare. The flavors are great, and it is very satisfying. A definite keeper!
Anonymous, Portola Valley, CA |
Yum, Yum, Yum, Yum, Yum.
we like to add a few shakes of Japanese seven pepper spice to our bowls for some extra kick.
Anonymous, Ottawa, ON |
Why do people have so much trouble reading the word "or"? If you are a vegetarian then use veg. broth. It is pretty clear.
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Very tasty! Will make again
Anonymous, Columbus, OH |
I'm a vegetarian and I don't find the word "chicken" repulsive at all. In fact, what repulses me more is the idea of using vegetable broth in any recipe, because all I can taste are over-cooked carrots and celery. Imagine Soups makes a very good vegetarian "No-Chicken Broth" (see? there's that word "Chicken" again) that uses the same herb mix as Chicken broth and has a smoother flavor than veggie broth. I use it whenever a recipes calls for any kind of broth--vegetarian or no.
Holly, Huntington Beach, CA |
Vegetarians find the words "chicken broth" offensive in a vegetarian recipe because we find it both disgusting and repulsive and having become distrustful of mainstream restaurants, recipes, etc - we want to feel that vegetarian means vegetarian.
Mare, Fairfield, VT |
I love this dish! It's easy to prepare and full of flavor.
Dinah, Boston, MA |
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