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Vegetarian Hot Pot

:  Winter 2004, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.2 (34 votes)

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! "
Vegetarian Hot Pot Recipe

Makes: 5 main-dish servings, about 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High calcium | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 230 calories; 7 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 26 g carbohydrates; 11 g protein; 5 g fiber; 707 mg sodium; 344 mg potassium.

Nutrition Bonus: 130% dv vitamin a, 29 mg vitamin c (50% dv), 179 mg calcium (20% dv), 20% dv fiber.

Carbohydrate Servings: 1 1/2

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


More From EatingWell

Recipe Categories

Style/Theme
Vegetarian
Entertaining, casual
One dish meals
Vegan
Type of Dish
Main dish, vegetarian
Soups/stews
Ethnic/Regional
Asian
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High calcium
High fiber
Total Time
45 minutes or less
Servings
4
Main Ingredient
Vegetarian, soy
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Publication
The Essential EatingWell Cookbook (2004)
Winter 2004
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