Vegetarian Hot Pot

• 1 pkg Nasoya Chinese Style Noodles
• 1 pkg Nasoya Firm Tofu, drained, patted dry, cut into 1/2 inch cubes
• 5 1/4 cup vegetable broth or reduced-sodium chicken broth
• 4 1/4 inch thick slices fresh ginger, peeled
• 2 cloves garlic, crushed and peeled
• 2 tsp Canola oil
• 1 3/4 cup fresh shitake mushrooms, stemmed and sliced (4 oz)
• 1/4 tsp crushed red pepper, or to taste
• 1 small bok choy, cut into 1/2 inch pieces, stems and greens separated
• 1 cup carrots, grated
• 4-6 tsp rice vinegar
• 2 tsp reduced-sodium soy sauce
• 1 tsp toasted sesame oil

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. 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. 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.

noodles, vegetable broth, ginger, garlic, canola oil, fresh shitake mushrooms, red pepper, bok choy, carrots, rice vinegar, soy sauce, sesame oil

Taken from www.epicurious.com/recipes/member/views/vegetarian-hot-pot-52338141 (may not work)