Chinese Hot Pot
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Diethood · by Katerina Petrovska★ 5.0 (4)

Chinese Hot Pot

NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 76%
CARBS 30G30% OF CAL
6G FIBER0G ADDED0G INTRINSIC20G OTHER5G TOTAL SUGAR
FAT 16G35% OF CAL
3G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fondue-style hot pot with a warm, spiced broth simmered with tofu, noodles, and a variety of vegetables. Diners cook their own ingredients tableside in this interactive, aromatic meal.

mainchinesebowltofudairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon vegetable oil
  • ½ tablespoon sesame seed oil
  • 1 yellow onion (thinly sliced)
  • 4 cloves garlic (minced)
  • 8 cups low sodium chicken stock
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon light brown sugar
  • 3 tablespoons Red Curry Paste
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • salt and freshly ground black pepper (to taste)
  • 3 boneless, skinless chicken breasts (thinly sliced)
  • 14 ounces firm tofu (cubed)
  • 8 ounces green beans (trimmed and cut into 2-inch pieces)
  • 1 large red bell pepper (sliced)
  • 3 cups Chinese cabbage leaves (sliced 1-inch thick)
  • 1 bunch Swiss chard (trimmed and sliced into 2-inch wide ribbons)
  • 8 ounces Chinese-style (lo mein) noodles (cooked)
PREP
15M
SODIUM
990MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.