VEGAN HOT POT | Tofu & Mushroom | Recipe for Hot Pot
Prep time
Cook time
Total time
This vegan hot pot recipe is a vegan version of a traditional Japanese dish. This tofu-based recipe is full of yummy vegetables and easy to make! A meal to share with the entire family!
Author: The Edgy Veg
Recipe type: Main
Cuisine: Japanese
Serves: serves 4
Ingredients
- 1 tbsp peanut oil or canola oil
- 1 tbsp ginger, minced
- 3 large garliccloves, crushed
- 1 cup cremini mushrooms—thinly sliced
- 1 cup shiitake mushrooms—stems removed, caps thinly sliced
- 8 cups no chicken vegetable broth
- 2 tbsp soy sauce
- 4 green onions, white and green parts separated & thinly sliced
- 3 medium carrots, chopped
- 4 cups thinly sliced baby bok choy
- One 14-ounce package firm tofu, drained pressed & cut into 1 inch cubes
- 8oz asian noodles of choice, cooked
- Sea salt, to taste
- 2 cups bean sprouts
- Fish-free kimchi, optional
- Asian sesame oil, for drizzling
- Chili oil, for drizzling
Instructions
- Heat oil in a large pot over medium heat.
- Add ginger and garlic; cook, stirring, until fragrant, about 1 minute.
- Add mushrooms and cook until slightly soft, 3-5 minutes.
- Stir in broth, soy sauce and the white parts of the green onion, carrots; cover and bring to a boil.
- Add tofu, cover and simmer until carrots are soft, about 5-10 minutes.
- Add the bok choy, and cook, covered, until tender, 2 to 3 minutes.
- Remove from heat.
- Season the broth with salt to taste.
- Divide the cooked noodles between 4 soup bowls.
- Ladle the soup into bowls, dividing the veggies between evenly.
- Top with bean sprouts and the green parts of the green onion.
- Serve with sesame and chili oil at the table.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2018/11/29/vegan-hot-pot-recipe-tofu-recipe-for-hot-pot/