Vegetarian Hot Pot

• 5 1/4 cups stock vegetable, or reduced-sodium chicken broth
• 4 slices ginger peeled and freshly sliced, 1/4-inch-thick
• 3 cloves garlic crushed and peeled, or more to taste
• 2 teaspoons canola oil
• 4 ounces mushrooms, shiitake stemmed, wiped clean and sliced, 1 3/4 cups
• 1/4 teaspoon red chili peppers crushed or to taste
• 3/4 pound bok choy 1 small, cut into 1/2-inch pieces, stems and greens separated
• 3 1/2 ounces chinese flour noodles or rice sticks
• 14 ounces tofu packaged firm, drained, patted dry and cut into 1/2-inch cubes
• 1 cup carrots grated, 2 large
• 6 teaspoons rice vinegar
• 2 teaspoons soy sauce, sodium reduced
• 1 teaspoon sesame oil toasted
• 1/4 cup scallions, spring or green onions chopped, for garnish

1. Combine broth, ginger and garlic in a Dutch oven; bring to a simmer.
2. Simmer, partially covered, over medium-low heat for 15 minutes.
3. Discard the ginger and garlic.
4. Meanwhile, heat oil in a large nonstick skillet over medium-high heat.
5. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes.
6. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
7. Add the mushroom mixture to the broth.
8. Add noodles, reduce heat to medium-low and simmer for 3 minutes.
9. Add bok choy greens and tofu; simmer until heated through, about 2 minutes.
10. Stir in carrots, vinegar to taste, soy sauce and sesame oil.
11. Serve garnished with scallions.

stock vegetable, ginger, garlic, canola oil, mushrooms, red chili peppers, noodles, packaged firm, carrots, rice vinegar, soy sauce, sesame oil, scallions

Taken from recipeland.com/recipe/v/vegetarian-hot-pot-49814 (may not work)