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Lazy Vegan Spicy Hotpot
25 Min.Für 2Nutri-Score C€€
C
25 Min.
25 Min.Lazy Vegan Spicy Hotpot
was Sie brauchen
Zutaten
sesame oilVorräte15 ml
ginger (sliced)Obst & Gemüse15 g
garlic (minced)Obst & Gemüse3 Stücke
scallions (sliced)Obst & Gemüse2 Stücke- chili oil crispVorräte40 g
soft silken tofu (cut into cubes)Frischeprodukte300 g- shiitake mushrooms (finely chopped)Obst & Gemüse100 g
- tofu puffsFrischeprodukte100 g
waterAndere800 ml
soy sauceVorräte30 ml- Szechuan cooking wineVorräte20 ml
- ramen seasoningVorräte10 g
- frozen vegan dumplings (frozen)Frischeprodukte8 Stücke
instant noodlesGetreide2 Stücke- bok choy (halved)Obst & Gemüse200 g
- bean curd ballsFrischeprodukte100 g
- green chilies (sliced)Obst & Gemüse1 Stück
- red chilies (sliced)Obst & Gemüse1 Stück
pro Portion
Nährwerte
528kcal
- Kohlenhydrate
- 48 g
- Eiweiß
- 23 g
- Fett
- 28 g
was Sie verwenden
Utensilien
Kochtopf- Kochfeld
Schritt für Schritt
Zubereitung
- Schritt 1
Sauté the aromatics
- Heat the sesame oil in a pot over medium heat.
- Sauté the ginger, garlic and scallions until fragrant.
- Schritt 2
Build the spicy base
- Add a generous spoonful of chili oil crisp and stir.
- Add the silken tofu, chopped shiitake mushrooms and tofu puffs.
- Pour in the water.
- Schritt 3
Season and add the fillings
- Stir in the soy sauce, Szechuan wine and ramen seasoning (or vegan chicken bouillon).
- Add the frozen vegan dumplings, instant noodles, bok choy and bean curd balls.
- Schritt 4
Simmer
- Cook until the noodles and dumplings are tender and the vegetables are cooked through.
- Schritt 5
Garnish and serve
- Top with more chili oil crisp and sliced green and red chilies.
- Serve hot straight from the pot.