Vegetarian Hot Pot
Quick to prepare, this Asian-style noodle soup has everything needed to make it a one-pot meal. We’ve used canned broth but if you have homemade, it could only make a good thing that much better. To punch up the heat, add a dab of chile-garlic sauce.
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 fresh shiitake mushrooms, stemmed 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 Note)
1 14-ounce package firm tofu, drained, patted dry, 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
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.
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.
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.
Makes 5 servings, about 1 1/2 cups each.
235 calories per serving; 9 g total fat (1 g sat, 1 g mono); 0 mg cholesterol; 27 g carbohydrate; 14 g protein; 5 g fiber; 700 mg sodium.
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.