Hot pot is a traditional Chinese cuisine, you can add whatever you want and boil them for a while, easy and quick, this vegetarian hot pot you can aslo add any kind of meat you want, they go very well together.
YIELD
5 servingsPREP
15 minCOOK
25 minREADY
45 minIngredients
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.
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