Vegetable Hot Pot

This Vegetable Hot Pot is a hearty and flavorful dish, perfect for a cozy lunch. Packed with a variety of fresh vegetables and aromatic broth, it offers a delightful combination of textures and tastes.

Ingredients

• Chinese cabbage - 100 grams
• Carrot - 1 medium, sliced
• Bell pepper (red or yellow) - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 grams, sliced
• Tofu (firm) - 150 grams, cubed
• Vegetable broth - 500 milliliters
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Chili flakes - 1/2 teaspoon (optional)
• Cornstarch - 1 tablespoon (mixed with 2 tablespoons water for thickening)
• Salt - to taste
• Black pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat and add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
2. Add the sliced carrots, bell pepper, and mushrooms to the pot. Stir-fry for about 5 minutes until slightly softened.
3. Pour in the vegetable broth and bring to a boil. Add the Chinese cabbage and tofu cubes.
4. Stir in the soy sauce, chili flakes (if using), and season with salt and black pepper to taste. Reduce heat and let it simmer for 10 minutes.
5. Mix cornstarch with water and add it to the pot to thicken the broth, stirring continuously until it reaches your desired consistency.
6. Garnish with chopped green onions before serving. Serve hot with steamed rice or noodles.

Nutrition

• Calories: 280
• Protein: 15 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 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 a variety of vegetables.
• High in protein from tofu, making it a filling option for vegetarians.

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