Vegetarian Hot Pot

Ingredients

5 1/4 cups vegetable broth or reduced-sodium chicken broth
4 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced
1/4 teaspoon crushed red pepper, or to taste
3/4 pound small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles or rice sticks (see Ingredient note)
1 (14 ounce) package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots
4 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions for garnish

Nutrition Info
Per Serving
Calories: 281 kcal
Carbohydrates: 31 g
Dietary Fiber: 7 g
Fat: 10 g
Protein: 18 g
Sugars: 5 g
Aout: Nutrition Info
Powered by: ESHA Nutrient Database

Cooking Directions
1. 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.
2. 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.
3. 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.

Yield: 5 servings

courtesy Yahoo Food; will update/append as I try it.