Vegetarian Hot Pot

4 Ratings
  • 5 3
  • 4 1
  • 3 0
  • 2 0
  • 1 0

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:
5

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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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  • 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.

  • 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
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