Hot Pot Inspired Vegan Noodle Soup

Hot Pot inspired Vegan Noodle Soup

Recently one of my friends has been home visiting from China. One of the foods she now swears by is the Hot Pot. But making a vegan hotpot would be rather difficult (we did it before, but it's apparently not as exciting, lol) so I just made a soup inspired by the flavors we used when we previously made a vegan hot pot.

Six cups water
2 seasoning packets/bullion cubes/broth powder/however you make broth
1 tbsp soy sauce
1 tbsp Bragg's liquid aminos
1 tbsp chili oil
1 tbsp sesame oil
1 tbsp mirin
2 large carrots diced
10 large sauteed Brussels sprouts (these were precooked)
3-4 oz tofu cubed
1/4 cup textured vegetable protein
1/2 package of dry thin spaghetti broken in half

I literally just dumped it all in a pot and boiled it until the noodles were soft. I added the oils about 5 minutes before serving.

I used about 8 times less oil than my friend did and the taste was about the same. She used Sichuan peppers in hers, but I was unable to find any without making a long trip to the nearest Asian market. I would also recommend black vinegar if you can find it.

Also, I usually just dump in whatever veggies I have leftover in the fridge when I make soup. Try out different veggies and proteins.

Ideas:
Lotus root
Chinese eggplant
Potato
Tofu skin
Water chestnuts
Bamboo shoots
Radish
Broccoli

Comments

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