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.

Yields 2-4

Vegetarian Hot Pot

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe


  • 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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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.


  1. Reply Sounds good, how do you think it would taste without the brown rice vinegar?
    1. Reply You could certainly try it, but the vinegar adds a little zing. Do you have another vinegar at home (white, apple cider)? Those may be an okay substitute.

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