vegtable hot pot

Name: Vegtable Hot Pot
Prep time: 20 min
Cook time: 30 min
Yield: 5
Cuisine: Asian
Ingredients: 5 1/4 cup(s) broth, vegetable, or reduced-sodium chicken broth (or homemade); 4 slice(s) ginger, fresh, peeled and cut into 1/4-inch-thick slices; 2 clove(s) garlic, crushed and peeled; 2 teaspoon(s) oil, canola; 1 3/4 cup(s) mushrooms, (shiitake), stemmed, wiped clean, and sliced, (about 4 ounces); 1/4 teaspoon(s) pepper, red, crushed, or to taste; 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated; 3 1/2 ounce(s) pasta, noodles, wheat, chinese, or rice sticks; 14 ounce(s) tofu, firm, drained, patted dry, and cut into 1/2-inch cubes; 1 cup(s) carrot(s), grated, (about 2 large); 6 teaspoon(s) vinegar, rice, (4-6 teaspoons as needed); 2 teaspoon(s) soy sauce, less sodium (i dont use any); 1 teaspoon(s) oil, toasted sesame; 1/4 cup(s) 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.

(1 RATING)

47 Pinches 1 Photo

alberta smith

Jerseyville, IL

Updated on Oct 12, 2012

Best soup for cold,inside or out.

Rate

prep time 20 Min

cook time 30 Min

method Stove Top

yield 5 serving(s)

Ingredients

5 1/4 cups broth, vegetable, or reduced-sodium chicken broth (or homemade)
4 slices ginger, fresh, peeled and cut into 1/4-inch-thick slices
2 cloves garlic, crushed and peeled
2 teaspoons oil, canola
1 3/4 cups mushrooms, (shiitake), stemmed, wiped clean, and sliced, (about 4 ounces)
1/4 teaspoon pepper, red, crushed, or to taste
1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces pasta, noodles, wheat, chinese, or rice sticks
14 ounces tofu, firm, drained, patted dry, and cut into 1/2-inch cubes
1 cup carrot(s), grated, (about 2 large)
6 teaspoons vinegar, rice, (4-6 teaspoons as needed)
2 teaspoons soy sauce, less sodium (i dont use any)
1 teaspoon oil, toasted sesame
1/4 cup 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.

How To Make vegtable hot pot

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).

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.
Step 4

Calories: 230, Saturated Fat: 1g, Sodium: 707mg, Dietary Fiber: 5g, Total Fat: 7g, Carbs: 26g, Cholesterol: 0mg, Protein: 11g
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes