Vegetarian Hot Pot

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Nutrition per serving    (USDA % daily values)


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Ingredients for 5 servings

4-6 teaspoons rice vinegar

1 teaspoon toasted sesame oil

3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)

1/4 cup chopped scallions, for garnish

1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes

4 1/4-inch-thick slices fresh ginger, peeled

1 cup grated carrots, (2 large)

1/4 teaspoon crushed red pepper, or to taste

2 cloves garlic, crushed and peeled

2 teaspoons reduced-sodium soy sauce

2 teaspoons canola oil

1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)

5 1/4 cups vegetable broth, or reduced-sodium chicken broth

1 small bok choy, cut into 1/2-inch pieces, stems and greens separated

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