I have to admit that Twitter is often my go-to place when I have absolutely no idea what to make for dinner. It’s also the place to go when I want to get inspired about cooking. Or even to find great foodies to chat it up with and oogle food porn together.

{Speaking of Twitter, are you following me yet?}

This idea came from the fabulous @sleepgh. You see, she shared a link for a loverly and simple Asian inspired noodle soup. Admittedly, I added it to the list with a small amount of hesitation. But, I was game.

Thank goodness I did. I was so tired when I got back from the grocery store that it was the only thing on the list that sounded appealing. You can’t go wrong with a meal that takes 20 minutes from start to finish.

Added bonus: The Hubster was massively impressed with how fancy the dish looked. I’m sure it helped that I have some pretty awesome bowls courtesy of My Pops. He’s the resident potter {get it?} in the family.

Vegetarian Hot Pot

Ingredients:

• 5 1/4 cups vegetarian broth*
• 1 tsp minced ginger
• 3 cloves garlic, crushed and peeled
• 2 tsp safflower oil
• 2 large carrots, peeled and sliced
• 1/2 cup snow peas, sliced
• 1 medium onion, diced
• 3 1/2 ounces {half package} of rice sticks**
• 6 tsp brown rice vinegar
• 2 tbs tamari or shoyu {or soy sauce}
• 1 tsp sesame oil

*Wolfgang Puck Vegetable Stock, Giant Eagle Market District Vegetable Stock, and WholeFoods 365 Brand Vegetable Stock are all nightshade free.

**Rice sticks can be found in the Asian section of the grocery store. They are also called Mai Fun noodles.

Directions:

1. Combine broth, ginger, and garlic in a medium to large pot. Heat on high, and bring broth to a simmer. Reduce heat to medium-low and simmer, partially covered, for 15 minutes. Discard garlic.
2. Meanwhile, heat oil in a skillet over medium-high heat and saute onions for approximately 3-5 minutes, or until translucent.
3. Add carrots and snow peas, and cook for an additional 2-3 minutes.
4. Add veggies and rice sticks to the broth and cook over medium to medium-low heat for another 3 minutes.
5. Stir in rice vinegar, sesame oil, and tamari.
6. Serve in large bowls and slurp it up. Note: You might need chopsticks and a spoon. It’s that kind of fancy.

For your reference:
This recipe is vegetarian and vegan. It is also nightshade free, dairy free, egg free, wheat free, gluten free, cinnamon free, and contains no msg.

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