asian hot pot vegetarian

vegetarian hot potingredients

  • 1 cube of vegetarian stock (make your own,preferable)
  • small head of ginger, finely sliced or grated if you do not prefer to bite into pieces of ginger
  • grated garlic (3-4 heads)
  • red onion, finely sliced
  • green and red chilli finely chopped
  • carrots, green, red and yellow bell peppers, all cut into thin strips
  • green beans cut in roughly 1 inch pieces
  • 1 punnet of mushrooms of your choice, once again, roughly halved
  • fresh sprouts
  • 1  head of bok-choy finely cut (baby spinach leaves with also do)
  • 2 blocks of firm tofu diced into large pieces
  • 2 tablespoons soy sauce
  • salt to taste
  • 1 table spoon lemon juice
  • 1 tablespoon of peanut oil (or any other oil that you use)
  • boiled noodles, to serve

easy peasy recipe

  • heat the oil in a deep dish pot
  • add chilies, ginger, garlic and onion to the hot oil
  • once slightly brown, combine stock, soy sauce, salt, lemon juice and 3 cups cold water
  • bring to boil.
  • add all the vegetables except sprouts.
  • reduce heat to low. simmer for 10 minutes (or low if you prefer crunch in your vegetables)
  • a few minutes before taking off, add sprouts and tofu.
  • mix the boiled noodles and enjoy 🙂