Plato principal
Lazy Vegan Spicy Hotpot
25 minPara 2Nutri-Score C€€
C
25 min
25 minLazy Vegan Spicy Hotpot
receta de
Ramya Ramesh
@browngirlvegan
5 recetas
5 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
sesame oilDespensa15 ml
ginger (sliced)Frutas y verduras15 g
garlic (minced)Frutas y verduras3 piezas
scallions (sliced)Frutas y verduras2 piezas- chili oil crispDespensa40 g
soft silken tofu (cut into cubes)Fresco300 g- shiitake mushrooms (finely chopped)Frutas y verduras100 g
- tofu puffsFresco100 g
waterOtro800 ml
soy sauceDespensa30 ml- Szechuan cooking wineDespensa20 ml
- ramen seasoningDespensa10 g
- frozen vegan dumplings (frozen)Fresco8 piezas
instant noodlesCereales2 piezas- bok choy (halved)Frutas y verduras200 g
- bean curd ballsFresco100 g
- green chilies (sliced)Frutas y verduras1 pieza
- red chilies (sliced)Frutas y verduras1 pieza
por ración
Nutrición
528kcal
- Carbohidratos
- 48 g
- Proteínas
- 23 g
- Grasas
- 28 g
lo que usará
Utensilios
Olla- Placa de cocina
paso a paso
Preparación
- Paso 1
Sauté the aromatics
- Heat the sesame oil in a pot over medium heat.
- Sauté the ginger, garlic and scallions until fragrant.
- Paso 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.
- Paso 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.
- Paso 4
Simmer
- Cook until the noodles and dumplings are tender and the vegetables are cooked through.
- Paso 5
Garnish and serve
- Top with more chili oil crisp and sliced green and red chilies.
- Serve hot straight from the pot.