Deliciously Healthy Asian Hot Pot
A vegan hot pot with a earthy richness to it.
How do you like your hot pot? Well, there are tons of different versions of hot pot you can choose from. As a vegan, there a re a number of veggies choices to make use of for a hot pot if you only know how to mix and match.
Admittedly, when I started my vegan journey, I was struggling of what could be combined with what and not sabotage the flavors or the total outcome. This goes especially for soup. The online community has helped a lot in my dilemmas. A hot pot is one example of such combination of flavors that I definitely had to work on.
Thanks to this recipe I found online, cooking an Asian hot pot has never been this easy and flavorful. It may seems so simply but wait ’til you get a taste of it. You will want to have it more often than you think you would.
Check out the recipe below.
Asian Hot Pot
1 3.75-ounce package cellophane (bean thread) or thin rice noodles
1 tablespoon olive oil
8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
6 cups vegetable or low-sodium chicken broth
2/3 cup low-sodium soy sauce
2 tablespoons grated fresh ginger
1 teaspoon chili sauce or hot pepper sauce to taste (optional)
4 scallions (green and white parts), thinly sliced
4 carrots, thinly sliced
8 ounces green beans, trimmed and cut into 2-inch pieces
Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
Divide the noodles among individual bowls and ladle the soup over the top.
A very big thank you to realsimple.com for this delicious healthy dish.