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Vegetarian Hot Pot
Recipe courtesy EatingWell.com

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)
1/4 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)

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 

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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved