Vegan Hot Pot

This Vegan Hot Pot is a delightful combination of fresh vegetables and tofu simmered in a rich, savory broth, perfect for a cozy lunch. It offers a burst of flavors and a satisfying meal that can be customized with your favorite ingredients.

Ingredients

• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Fresh ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Tofu - 200 grams, firm, cubed
• Shiitake mushrooms - 100 grams, sliced
• Carrots - 1 medium, sliced
• Broccoli - 100 grams, cut into florets
• Bok choy - 100 grams, chopped
• Rice noodles - 100 grams
• Green onions - 2, chopped
• Cilantro - 2 tablespoons, chopped
• Chili flakes - 1 teaspoon (optional)

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.
2. Pour in the vegetable broth and soy sauce, bringing the mixture to a gentle simmer.
3. Add the sliced shiitake mushrooms, carrots, and broccoli to the pot. Let them cook for about 5-7 minutes until they begin to soften.
4. Add the cubed tofu and the chopped bok choy, simmering for an additional 5 minutes.
5. While the vegetables are cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
6. Once the vegetables are tender, add the cooked rice noodles to the pot and stir gently to combine. Heat through for another 2 minutes.
7. Serve the hot pot in bowls, garnished with chopped green onions, cilantro, and chili flakes if desired.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables
• High in protein from tofu and fiber from vegetables

Tags