Vegetarian Hot Pot

Name: Vegetarian Hot Pot
Total time: 45 min
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); ¼ 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

Rating: 4.69 stars

16 Ratings
3 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, Winter 2004

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Recipe Summary

total:

45 mins

Servings:

Nutrition Profile:

Low-Calorie

Dairy-Free

Vegetarian

Vegan

High Calcium

Bone Health

Healthy Aging

Healthy Immunity

Nutrition Info

Directions

Step 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.

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Step 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.
Step 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

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 Facts

Serving Size: about 1 1/2 cups

Per Serving:

195 calories; protein 11.2g; carbohydrates 25.7g; dietary fiber 4.9g; sugars 5.2g; fat 6.6g; saturated fat 1g; vitamin a iu 6437.9IU; vitamin c 29.9mg; folate 63.5mcg; calcium 236.4mg; iron 2mg; magnesium 47.1mg; potassium 377.3mg; sodium 891.8mg; thiamin 0.2mg.

Exchanges:

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

Reviews (3)

Read More Reviews

16 Ratings

5 star values: 12
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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katiedid@gmail.com

10/30/2011

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. Read More

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