VEGETARIAN HOT POT

Vegetarian Hot Pot image

Quick to prepare, this Asian-style noodle soup has everything needed to make it a one-pot meal. We've used canned broth but if you have homemade, it could only make a good thing much better. To punch up the heat, add a dab of chile-garlic sauce. Note: Chinese wheat noodles and rice sticks (dried rice noddles) are quick cooking and can be found in the Asian food section of your supermarket.

Provided by Barb G.

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

5 1/4 cups vegetable broth or 5 1/4 cups chicken broth
4 slices fresh ginger, peeled (1/4-inch thick)
2 garlic cloves, crushed and peeled
2 teaspoons canola oil
1 3/4 cups fresh shiitake mushrooms, stemmed and sliced (4-ounces)
1/4 teaspoon crushed red pepper flakes (to taste)
3 1/2 ounces Chinese wheat noodles (see note) or 3 1/2 ounces rice noodles (see note)
1 (14 ounce) package firm tofu, drained, patted dry, cut into 1/2-inch cubes
1 cup grated carrot (2 large)
4 -6 teaspoons rice vinegar
2 teaspoons reduced sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallion

Steps:

Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 15 minutes, discard the ginger and garlic.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat; add mushrooms and crushed red pepper stirring often, until tender,3 to 5 minutes.
Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
Add mushrooms, bok choy stems 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 3 minutes.
Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.

Nutrition Facts : Calories 153.7, Fat 7.8, SaturatedFat 1.2, Sodium 123.3, Carbohydrate 15, Fiber 3.3, Sugar 4.7, Protein 9.8

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