Pub date
2007-05-03
Vegetarian Hot Pot
Source: Editor:Alex Read:
Vegetarian Hot Pot
1. Ingredients
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- 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
- 1/4 teaspoon crushed red pepper, or to taste
- 3/4 pound 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
- 4 teaspoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup chopped scallions for garnish
Nutrition Info
Per Serving
- Calories: 281 kcal
- Carbohydrates: 31 g
- Dietary Fiber: 7 g
- Fat: 10 g
- Protein: 18 g
- Sugars: 5 g
2. Cooking 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.
- 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.
Yield: 5 servings
3. Still Hungry?
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.
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.
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