Vegetarian Hot Pot

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.

READER'S COMMENT:

"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! "

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9 Reviews for Vegetarian Hot Pot

02/06/2010

Anonymous

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!

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01/21/2010

Anonymous

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.

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12/29/2009

katiedid

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.

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12/10/2009

Anonymous

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!

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