Vegetarian Hot Pot

4.8

(4)

4 Reviews

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.

EatingWell Test Kitchen

Updated on April 22, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Sylvia Geiger, M.S., RD

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

45 mins

Servings:

Yield:

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

Nutrition Profile:

High-Calcium Bone-Health Dairy-Free Healthy Aging Healthy Immunity Vegan Vegetarian Low-Calorie

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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 (4 ounces)
¼ teaspoon crushed red pepper, or to taste
1 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, (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

Directions

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.

Tips

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.

Originally appeared: EatingWell Magazine, Winter 2004

Nutrition Facts (per serving)

195	Calories
7g	Fat
26g	Carbs
11g	Protein

Nutrition Facts
Servings Per Recipe 5
Serving Size about 1 1/2 cups
Calories 195
% Daily Value *
Total Carbohydrate 26g	9%
Dietary Fiber 5g	18%
Total Sugars 5g
Protein 11g	22%
Total Fat 7g	8%
Saturated Fat 1g	5%
Vitamin A 6438IU	129%
Vitamin C 30mg	33%
Folate 64mcg	16%
Sodium 892mg	39%
Calcium 236mg	18%
Iron 2mg	11%
Magnesium 47mg	11%
Potassium 377mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Vegetarian Hot Pot

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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