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!
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.
13 Reviews for Vegetarian Hot Pot
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.
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!!
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.
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!