Hot pots are an Asian specialty- big pots of bubbling broth with a wide selection of ingredients that can be added as you like. This kind of dish is especially warming on a cold night, and you can be as creative as you like with the ingredients. The secret to success lies in creating a really flavorful broth. Here we start with a store-bought chicken stock for convenience (though homemade is always better), and enrich its flavor with mushrooms, ginger, and garlic. After half an hour of simmering, it will be transformed into a tasty and fragrant broth. This version uses chunks of tofu for the main protein, but chicken or shrimp work beautifully, too. To that we've added mushrooms, baby bok choy, scallions, and broccolette for a colorful, healthy, and delicious meal.
Prep time: 0 min | Total time: 0 min | 4 Servings
low-sodium chicken stock
muschrooms (stems removed and reserved, caps thinly sliced)
knob fresh ginger (freshly sliced)
Earthbound Farm Organic Broccolette
firm or extra-firm tofu (drained and cut into 1/2-inch squares)
baby bok choy (thinly sliced)
scallions (thinly sliced on the diagonal)
Toasted sesame oil (as garnish, optional)
Place the chicken stock in a large pan over high heat and add the mushroom stems, ginger, and garlic. When the stock simmers, reduce the heat to low, cover the pan, and cook for 30 minutes. Strain the stock, discarding the solids, and return the stock to the pan.
Meanwhile, cut the florets from the broccolette stalks and set them aside. Cut the stalks into 1-inch lengths. If the stalks are thicker than a pencil, cut them in half lengthwise.
Bring the stock to a boil over high heat. Add the broccolette stalks and cook for 2 minutes. Add the sliced mushrooms and cook for 2 minutes. Reduce the heat to medium and add the tofu, broccolette florets, bok choy, and scallions. Cook until the ingredients are heated through and crisp-tender, about 2 minutes. Divide the hot pot among 4 bowls and garnish each serving with a drizzle of sesame oil, if you like.
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