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Vegetarian Hot Pot
Source: © EatingWell Magazine
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Active Time:  30 Minutes
Total Time:  45 Minutes
Yield:  5 main-dish servings, about 1 1/2 cups each
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.
RECIPE 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)
4-6 teaspoons  rice vinegar
2 teaspoons  reduced-sodium soy sauce
1 teaspoon  toasted sesame oil
1/4 cup  chopped scallions for garnish

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.
Vegetarian Hot Pot Recipe at Cooking.com
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  5 main-dish servings, about 1 1/2 cups each
Calories: 230
Fat, Saturated: 1g
Fiber: 5g
Carbohydrates, Total: 26g
Sodium: 707mg
% Cal. from Fat: 27%
Fat. Total: 7g
Protein: 11g
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