Vegetarian Hot Pot

[Guest guest]

I made this for the first time last night--It was delicious and deeply

warming! There's a photo with the recipe at

http://www.eatingwell.com/recipes/vegetarian_hot_pot.html

 

Vegetarian Hot Pot

5 main-dish servings, about 1 1/2 cups each

Active Time: 30 minutes

Total Time: 45 minutes

 

5 1/4 cups vegetable 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 (4 ounces)

1/4 teaspoon crushed red pepper, or to taste

1 small bok choy (3/4 pound), 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 (2 large)

4-6 teaspoons rice vinegar

2 teaspoons reduced-sodium soy sauce

1 teaspoon toasted sesame oil

1/4 cup chopped scallions for garnish

 

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.

 

*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 INFORMATION: Per serving: 230 calories; 9 g fat (1 g sat, 1 g

mono); 0 mg cholesterol; 26 g carbohydrate; 14 g protein; 5 g fiber; 706

mg sodium.

Nutrition bonus: 130% dv vitamin a, 29 mg vitamin c (50% dv), 179 mg

calcium (20% dv), 20% dv fiber.