Vegetarian Hot Pot

INGREDIENTS :

5 1/4 cups vegetable broth or reduced-sodium chicken broth

4 1/4-inch-thick slices fresh ginger, peeled

2 cloves garlic, crushed and peeled

2 teaspoons canola oil

1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced

1/4 teaspoon crushed red pepper, or to taste

3/4 pound small bok choy, cut into 1/2-inch pieces, stems and greens separated

3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)

1 (14 ounce) package firm tofu, drained, patted dry and cut into 1/2-inch cubes

1 cup grated carrots

4 teaspoons rice vinegar

2 teaspoons reduced-sodium soy sauce

1 teaspoon toasted sesame oil

1/4 cup chopped scallions for garnish

COOKING DIRECTIONS :

1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
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.

Yield: 5 servings

MORE :

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.

Notes:

Ingredient Note

Chinese wheat noodles and rice sticks (dried rice noodles) are quick-cooking and can be found in the Asian-food section of your supermarket.

NUTRITION INFO :

Per Serving

• Calories: 281 kcal
• Carbohydrates: 31 g
• Dietary Fiber: 7 g
• Fat: 10 g
• Protein: 18 g
• Sugars: 5 g