Vegetarian Hot Pot

• 5 1/4 cups vegetable broth or 5 1/4 cups chicken broth
• 4 slices fresh ginger, peeled (1/4-inch thick)
• 2 garlic cloves, crushed and peeled
• 2 teaspoons canola oil
• 1 3/4 cups fresh shiitake mushrooms, stemmed and sliced (4-ounces)
• 1/4 teaspoon crushed red pepper flakes (to taste)
• 3 1/2 ounces Chinese wheat noodles (see note) or 3 1/2 ounces rice noodles (see note)
• 1 (14 ounce) package firm tofu, drained, patted dry, cut into 1/2-inch cubes
• 1 cup grated carrot (2 large)
• 4 -6 teaspoons rice vinegar
• 2 teaspoons reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 cup chopped scallion

1. Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 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 stirring often, until tender,3 to 5 minutes.
3. Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
4. Add mushrooms, bok choy stems mixture to the broth; add noodles,reduce heat to medium-low and simmer for 3 minutes.
5. Add Bok choy greens and tofu; simmer until heated through, about 3 minutes.
6. Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.

vegetable broth, ginger, garlic, canola oil, fresh shiitake mushrooms, red pepper, chinese wheat noodles, firm tofu, carrot, rice vinegar, soy sauce, sesame oil, scallion

Taken from www.food.com/recipe/vegetarian-hot-pot-138676 (may not work)