Vegtable Hot Pot

alberta smith

By
@evon

Best soup for cold,inside or out.


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Comments:

Serves:

5

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

5 1/4 c
broth, vegetable, or reduced-sodium chicken broth (or homemade)
4 slice
ginger, fresh, peeled and cut into 1/4-inch-thick slices
2 clove
garlic, crushed and peeled
2 tsp
oil, canola
1 3/4 c
mushrooms, (shiitake), stemmed, wiped clean, and sliced, (about 4 ounces)
1/4 tsp
pepper, red, crushed, or to taste
1 small
bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 oz
pasta, noodles, wheat, chinese, or rice sticks
14 oz
tofu, firm, drained, patted dry, and cut into 1/2-inch cubes
1 c
carrot(s), grated, (about 2 large)
6 tsp
vinegar, rice, (4-6 teaspoons as needed)
2 tsp
soy sauce, less sodium (i dont use any)
1 tsp
oil, toasted sesame
1/4 c
scallion(s) (green onions), chopped, for garnish
1
jalapenos, fresh (whole or chopped depends on how hot you want, whole is hot chopped is hot) opt.

Directions Step-By-Step

1
Combine broth, ginger, garlic,and jalapeno in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic (optional).
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.
4
Calories: 230, Saturated Fat: 1g, Sodium: 707mg, Dietary Fiber: 5g, Total Fat: 7g, Carbs: 26g, Cholesterol: 0mg, Protein: 11g

About this Recipe

Course/Dish: Vegetables, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Asian
Other Tag: Healthy