Hot Pot Soup
This is supposed to be vegetarian but I add chicken/ turkey! Usually make it after big turkey dinners or with leftover rotisserie.
I like less broth so I add more noodle, usually use vermicelli style and usually add move veg because I like it!
- 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 (4 ounces)
- 1/4 teaspoon crushed red pepper, or to taste
- 1 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, (2 large)
- 4-6 teaspoons rice vinegar
- 2 teaspoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup chopped scallions, for garnish
- Chicken/ turkey
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