Ingredients
-
1
-
1
-
1
-
6
-
2
-
1
-
1/4
-
5 1/2
-
1
-
8
-
-
-
-
-
Directions
Chinese Hot Pot, Hot in temperature and flavor, this vegetarian version of the classic Chinese soup is fragrant and delicious. I like to add some cooked rice at serving time for a substantial one-dish meal. Recipe by Robin Robertson, found on VegCooking.com, OMG this was awful. Flavorless, and the vegetables were pretty limp. We ended up adding extra soy sauce and some teriyaki to make it edible. I’ve had soups like this in restaurants and they are yummy. Not this one. Stay away., I’m making this right now. It’s the same recipe as the one in my Vegetarian Crockpot cookbook. I hope it turns out tasty. I love that cookbook.
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Steps
|
1
Done
|
N 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. |
|
2
Done
|
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. |
