noodles with vegetables on bowl

Tofu & Veggies Hot Pot

Calories 143 kcal

Equipment

  • large pot

Ingredients
  

  • 1.4 liters Vegetable Broth
  • 18 grams Tamari
  • 15 milliliters Rice Vinegar
  • 3 grams Sea Salt
  • 192 grams Mushrooms halved
  • 232 grams Calabash Squash chopped
  • 178 grams Napa Cabbage thinly sliced
  • 453 grams Tofu extra firm, broiled, cubed
  • 396 grams Shiratake Noodles rinsed, drained

Instructions
 

  • In an induction hot pot appliance, or a large pot over the stovetop, combine the broth, tamari, vinegar and salt. Bring to a boil and adjust seasoning as needed.
  • Add the mushrooms, calabash squash, cabbage and tofu. Cook until the veggies are soft, about 15 to 20 minutes. Just before serving, add the shiratake noodles.
  • If you are using an induction hot pot at the table, each person can serve themselves as the food cooks. If you are using the stovetop, divide the ingredients and broth into bowls and enjoy!

Notes

Leftovers
This recipe is best enjoyed immediately but can be refrigerated in an airtight container for up to three days. Store the noodles separately from the broth and veggies for best results.
Serving Size
One serving is equal to approximately three to four ounces of noodles with one cup of veggies and tofu.
More Flavor
Use bone broth instead of vegetable broth. Marinate your tofu before adding to the broth.
Additional Toppings
Top with sliced green onions, fried shallots, enoki mushrooms, sliced carrots and/or cooked beef slices.
No Calabash Squash
Use zucchini or celery instead.
No Shiratake Noodles
Use ramen or rice noodles instead.