Vegetarian Hot Pot

This Vegetarian Hot Pot is a vibrant and nourishing dish filled with a variety of fresh vegetables and tofu, simmered in a flavorful broth. Perfect for a cozy lunch, it offers a delightful mix of textures and tastes that warms the soul.

Ingredients

• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Ginger - 1 tablespoon, grated
• Garlic - 2 cloves, minced
• Mushrooms (shiitake or button) - 150 grams, sliced
• Carrot - 1 medium, julienned
• Bok choy - 200 grams, chopped
• Tofu (firm) - 200 grams, cubed
• Snow peas - 100 grams, trimmed
• Cornstarch - 1 tablespoon
• Water - 50 ml
• Chili oil (optional) - to taste
• Green onions - 2, sliced for garnish
• Cilantro - a handful, chopped for garnish

Steps

1. In a medium pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing until fragrant, about 1 minute.
2. Pour in the vegetable broth and soy sauce, bringing it to a gentle simmer.
3. Add the sliced mushrooms and julienned carrot to the pot, cooking for 5 minutes until the mushrooms soften.
4. Stir in the chopped bok choy, cubed tofu, and snow peas, letting them cook for an additional 5-7 minutes until the vegetables are tender but still crisp.
5. In a small bowl, mix the cornstarch with 50 ml of water to create a slurry. Gradually add this to the hot pot while stirring, allowing the broth to thicken slightly.
6. Taste and adjust the seasoning, adding chili oil if desired for a bit of heat.
7. Serve the hot pot in bowls, garnished with sliced green onions and chopped cilantro.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Provides a good source of plant-based protein from tofu.
• Low in cholesterol and saturated fat, promoting heart health.

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