Tofu Hot Pot

Photo: Leanne Brown and Dan Lazin

Guest recipe courtesy of Leanne Brown. From her cookbook, Good And Cheap: Eat Well On $4/Day (Workman Publishing)

  • 1 tablespoon Ginger root, finely grated
  • 4 Cloves garlic, finely grated
  • 8 Cups Water
  • ½ lb Mushrooms, chopped
  • 1 teaspoon Chili paste
  • 2 tablespoons Soy sauce
  • 2 tablespoons Toasted sesame oil
  • 4 Scallions, chopped
  • 16 oz Firm tofu
  • 4 Medium carrots, chopped
  • 8 oz Dried spaghetti, soba, or any Asian noodles
  • Bean sprouts (optional) (Servings: 4)

Drop the grated ginger root and garlic into a pot over medium heat. A few seconds later, once you can start to smell the garlic, pour in the water. Bring to a boil, then reduce the heat to low.

Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

Add the mushrooms, chili paste, soy sauce, and toasted sesame oil. Place a lid on the pot and let simmer for 20 minutes. Separate the white and green parts of the scallions. You’ll cook the white and save the green to sprinkle over the soup.

Cut the tofu into four slices, then turn each slice into eight squares. Or just chop it up however you like. Add the tofu, carrots, and the white parts of the scallions to the broth. Cook about 10 minutes more, until the carrots are tender.

Add the noodles and keep boiling until they soften, usually just a few minutes, although it depends on the type of noodles. Taste the broth. If it isn’t salty enough, splash in more soy sauce. Adjust the sesame oil and chili paste to your taste as well. Ladle the soup into bowls. For a little crunch, top with bean sprouts and the green bits of the scallions.

**COOKING TIP: If you have time, freeze the ginger root for an hour before you start. It’s much easier to grate when frozen! Store the rest of the root in the freezer until the next time you need it.

Nutritional Information

Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 394.39
Calories From Fat (23%) 90.87
Calories From Protein (18%) 71.99
Calories From Carbs (59%) 231.53
Calories From Alcohol (0%) 0.00
% Daily Value
Total Fat 10.30g 16%
Saturated Fat 1.50g 8%
Monounsaturated Fat 3.22g
Polyunsaturated Fat 4.60g
Trans Fatty Acids 0.00g
Cholesterol 0.00mg 0%
Sodium 442.85mg 18%
Potassium 792.21mg 23%
Carbohydrates 57.47g 19%
Dietary Fiber 5.05g 20%
Sugar 7.38g
Sugar Alcohols 0.00g
Net Carbohydrates 52.42g
Protein 19.27g 39%
Vitamin A 8935.97IU 179%
Vitamin C 11.62mg 19%
Calcium 105.99mg 11%
Iron 4.70mg 26%
Vitamin E 0.83IU 8%
Vitamin D 43.09IU 11%
Thiamin 0.80mg 53%
Riboflavin 0.61mg 36%
Niacin 7.92mg 40%
Vitamin B6 0.31mg 16%
Folate 198.24µg 50%
Vitamin B12 0.02µg 0%
Pantothenic Acid 1.37mg 14%
Phosphorus 297.23mg 30%
Magnesium 86.34mg 22%
Zinc 2.01mg 13%
Copper 0.67mg 33%
Manganese 0.66mg 33%
Selenium 41.12µg 59%
Alcohol 0.00g
Caffeine 0.00mg
Water 728.04g

Related Stories