Vegetarian Hot Pot

vegetarian hot pot double shot

vegetarian hot pot

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 Susan. 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.

vegetarian hot pot double shot

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

Vegetarian Hot Pot

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 -4
Author Emily Levenson |


  • 5 1/4 cups vegetable broth or stock
  • 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 or Mai Fun Noodles
  • 6 tsp brown rice vinegar
  • 2 tbs tamari or soy sauce
  • 1 tsp sesame oil


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

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, corn free, and egg free. *The wheat free and gluten free status of this recipe is dependent upon your use of tamari or Bragg's Liquid Aminos instead of soy sauce.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

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