How To Make Vietnamese Veggie Hotpot
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Serves:
Ingredients
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 onion, thinly sliced
- 2 carrots, julienned
- 2 cups sliced mushrooms
- 2 cups bok choy, chopped
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup sliced bell peppers
- 1 cup firm tofu, cubed
- 1 cup rice noodles
- Fresh cilantro, for garnish
Instructions
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In a large pot, bring the vegetable broth to a simmer.
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Stir in the soy sauce, hoisin sauce, sesame oil, and sugar.
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Add the onion, carrots, mushrooms, bok choy, broccoli, snap peas, bell peppers, and tofu to the pot.
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Allow the vegetables to cook for about 20-25 minutes until they are tender.
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In the meantime, cook the rice noodles according to package instructions, then drain and set aside.
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Once the vegetables are cooked, remove the pot from heat and serve the hotpot by placing a portion of rice noodles in each bowl and ladling the vegetable broth and vegetables over the noodles.
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Garnish with fresh cilantro and serve hot.
Nutrition
- Calories : 250kcal
- Total Fat : 6g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 1200mg
- Total Carbohydrates : 40g
- Dietary Fiber : 7g
- Sugar : 8g
- Protein : 12g
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