Vegan Hot Pot
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 349.3
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,809.5 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 5.7 g
- Protein: 10.3 g
View full nutritional breakdown of Vegan Hot Pot calories by ingredient
Introduction
A hearty Asian dish that's a snap to make. You can futz with the ingredients a little to get the kind of taste you want (for example, I usually use a little more rice vinegar because I like it a little tangy!). A hearty Asian dish that's a snap to make. You can futz with the ingredients a little to get the kind of taste you want (for example, I usually use a little more rice vinegar because I like it a little tangy!).Number of Servings: 5
Ingredients
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6 cups vegetable broth
51/4-inch-thick slices fresh ginger, peeled
3 cloves garlic, minced
3 teaspoons olive oil
2 cups shiitake mushrooms, stemmed, wiped clean and sliced (or whatever mushrooms you want)
3 tablespoons crushed cayenne pepper, or to taste
1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
4 ounces rice noodles, or rice sticks (you can leave this out if you want)
1 package Nasoya super-firm cubed tofu
1 cup sliced carrots, (2 large)
4-6 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
2 tablespoons toasted sesame seeds
chopped scallions, for garnish
Directions
1. Combine broth, ginger and garlic in a large pot; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes.
2. While you're doing that, heat the oil in a large nonstick skillet over medium-high heat (but be careful not to burn the oil!) Add mushrooms and cayenne 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 from the skillet to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes.
4. Add bok choy GREENS and tofu; simmer until heated through, about 2 minutes.
5. Stir in carrots, vinegar to taste, soy sauce and sesame seeds. Simmer for another few minutes until the carrots are tender but not mushy.
6. Serve garnished with scallions. Makes five 1.5 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SHAKINGTHETREE.
2. While you're doing that, heat the oil in a large nonstick skillet over medium-high heat (but be careful not to burn the oil!) Add mushrooms and cayenne 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 from the skillet to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes.
4. Add bok choy GREENS and tofu; simmer until heated through, about 2 minutes.
5. Stir in carrots, vinegar to taste, soy sauce and sesame seeds. Simmer for another few minutes until the carrots are tender but not mushy.
6. Serve garnished with scallions. Makes five 1.5 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SHAKINGTHETREE.