This is a hotpot that will really help to warm you up on a cold day. It offers a yummy tasty broth that is spicy and fragrant.
Ingredients
- 8-ounces Lo Mein noodles
- ½ cup cilantro, chopped
- 6 minced garlic cloves
- 1 tablespoon brown sugar
- 14 ounces tofu, firm
- 4 cups Bok choy greens, thinly sliced
- 2 teaspoons canola oil
- 4 cups chicken broth, low-sodium
- ¼ cup of soy sauce, reduced sodium
- 4-ounces stemmed, sliced mushrooms, shiitake
- 2 tablespoons ginger, grated
For Dipping
- chili-garlic sauce
How to Make It
- Drain, rinse and dry the tofu. Cut the tofu into one-inch cubes.
- In a Dutch oven heat the oil on medium-high heat. Add ginger and garlic, stir and cook until fragrant. Add your mushrooms making sure to cook them until they become soft.
- Stir in brown sugar, soy sauce, and broth. Cover and bring to a boil.
- Add the Bok choy, and simmer until greens wilt.
- Pour the broth into the hot pot on the serving table. Diners can use chopsticks to cook their cubed tofu. Have dipping sauce close to the hotpot.