Vegtable Hot Pot

Ingredients

• 5 1/4 c broth, vegetable, or reduced-sodium chicken broth (or homemade)
• 4 slice ginger, fresh, peeled and cut into 1/4-inch-thick slices
• 2 clove garlic, crushed and peeled
• 2 tsp oil, canola
• 1 3/4 c mushrooms, (shiitake), stemmed, wiped clean, and sliced, (about 4 ounces)
• 1/4 tsp pepper, red, crushed, or to taste
• 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
• 3 1/2 oz pasta, noodles, wheat, chinese, or rice sticks
• 14 oz tofu, firm, drained, patted dry, and cut into 1/2-inch cubes
• 1 c carrot(s), grated, (about 2 large)
• 6 tsp vinegar, rice, (4-6 teaspoons as needed)
• 2 tsp soy sauce, less sodium (i dont use any)
• 1 tsp oil, toasted sesame
• 1/4 c scallion(s) (green onions), chopped, for garnish
• 1 jalapenos, fresh (whole or chopped depends on how hot you want, whole is hot chopped is hot) opt.

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