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Vegetarian Hot Pot

EatingWell Test Kitchen
  • 45 minutes
  • Serves 5

INGREDIENTS

1

Bok choy, small

1 cup

Carrots

2 cloves

Garlic

1

thick 4 1/4-inch-thick slices Ginger, fresh

1/4 cup

Scallions

1 3/4 cups

Shiitake mushrooms

1 14 ounce package

Tofu, firm

5 1/4 cups

Vegetable broth

2 tsp

Soy sauce, reduced-sodium

3 1/2 oz

Chinese wheat noodles

1/4 tsp

Red pepper

2 tsp

Canola oil

4 tsp

Rice vinegar

1 tsp

Sesame oil, toasted