Chinese Hot Pot Soup
- Number of Servings: 4
Ingredients
• In a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
• About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBINLYN.
1 small yellow onion, chopped1 large carrot, halved lengthwise and thinly sliced on a diagonal1 celery stalk, thinly sliced on a diagonal6-oz. can sliced water chestnuts, drained2 garlic cloves, finely minced1 tsp. peeled and grated fresh ginger1/4 tsp. red pepper flakes5 1/2 cups vegetable stock1 Tbsp. tamari or other soy sauce8 oz. extra-firm tofu, drained and diced4 oz. fresh shiitake mushrooms, stemmed and caps thinly sliced1 oz. snow peas, strings trimmed and cut into 1-inch pieces3 scallions, chopped1/2 tsp. toasted sesame oil or Chinese hot oil (opt, not calculated)
• In a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
• About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user ROBINLYN.
Nutritional Info Amount Per Serving
- Calories: 238.9
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,548.5 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 6.0 g
- Protein: 17.4 g
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