Vegetarian Hot Pot
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 147.1
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,131.5 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 3.8 g
- Protein: 12.3 g
View full nutritional breakdown of Vegetarian Hot Pot calories by ingredient
Introduction
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.Adapted from Eating Well 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.
Adapted from Eating Well
Number of Servings: 8
Ingredients
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6 cups vegetable broth, or reduced-sodium chicken broth
2 cups water
1 tsp fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
2 teaspoons canola oil
2 cups shiitake mushrooms, stemmed, wiped clean and sliced (5 ounces)
1 teaspoon Asian chili garlic sauce, or to taste
2 small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Soba or whole wheat spaghetti noodles
1 14-ounce packiage firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots, (2 large)
6 teaspoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/3 cup chopped scallions, for garnish
Directions
1. Combine broth, ginger and garlic in stock pot. Bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes.
2. Meanwhile, heat canola oil in a large nonstick skillet over medium-high heat. Add mushrooms and 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, and tofu. Reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and carrots; simmer until heated through, about 2 minutes. Stir in vinegar, soy sauce and sesame oil. Serve garnished with scallions.
Makes 8 1 1/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEPSKI110.
2. Meanwhile, heat canola oil in a large nonstick skillet over medium-high heat. Add mushrooms and 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, and tofu. Reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and carrots; simmer until heated through, about 2 minutes. Stir in vinegar, soy sauce and sesame oil. Serve garnished with scallions.
Makes 8 1 1/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user LEPSKI110.