Chinese Hot Pot (Soup)

Recently we had a few people over for dinner. The problem was that several of them were fasting various things in observation of Lent. I came upon a great Chinese Soup that is vegetarian and has no offensive ingredients for our Lent observers.

Chinese Hot Pot is a healthy soup. It's full of vitamins, minerals, antioxidants and is a good soup for cleansing. But whether you're cleansing, fasting or just hungry for a great soup, this recipe is delicious. I received several compliments on it. And, when you add some sticky rice, it's hearty enough to serve as a meal by itself.

Chinese Hot Pot
Fresh From the Vegetarian Slow Cooker 
by Robin Robertson


"Hot in temperature and flavor, this vegetarian verson of the classic Chinese soup is fragrant and delicious. I like to add some cooked rice at serving for a substantial one-dish meal."

1 small, yellow onion, chopped
1 large carrot, halved lengthwise and thinly sliced on a diagonal
1 celery stalk, thinly sliced on a diagonal
6-oz can sliced water chestnuts, drained
2 garlic cloves, finely minced
1 tsp. peeled and grated fresh ginger
1/4 tsp. red pepper flakes
5 1/2 cups vegetable stock
1 Tbsp. tamari or other soy sauce
8 oz. extra-firm tofu, drained and diced
4 oz. fresh shiitake mushrooms, stemmed and caps thinly sliced
1 oz. snow peas, strings trimmed and cut into 1-inch pieces
3 scallions, chopped
1/2 tsp. toasted sesame oil or Chinese hot oil

*In a 4-quart slow cooker, combine the onion, carrot, celery, water chestnuts, garlic, ginger, and red pepper flakes. Add the stock and tamari. Cover and cook on low for 8 hours.
*About 20 minutes before serving, add the tofu, mushrooms, snow peas, and scallions. Drizzle on the sesame oil. Cover and cook until the mushrooms and snow peas are tender. Serve immediately.

Makes 4 servings