Jiangsu Egg and Vegetable Hot Pot
ChineseChinese RecipesDesi eggsEasy
A warming Jiangsu hot pot of eggs, mixed vegetables and tofu in a light ginger-soy broth — a one-pot family meal.
Prep time15 min
Cook time15 min
Total time30 min
Servings3
Ingredients
- 4 eggs, boiled and halved
- 200 g firm tofu, cubed
- 1 carrot, sliced
- 1 cup cauliflower florets
- 1 cup cabbage, chopped
- 4 cups vegetable or chicken stock
- 1 tbsp grated ginger
- 1 tbsp soy sauce
- 1/2 tsp white pepper
- 1/2 tsp salt
- 2 spring onions, chopped
Method
- Bring the stock to a boil with ginger.
- Add the carrot and cauliflower and cook for 5 minutes.
- Add the cabbage and tofu and simmer for 5 minutes.
- Season with soy sauce, salt and white pepper.
- Add the halved boiled eggs and warm through for 2 minutes.
- Garnish with spring onions and serve hot.
Nutrition — estimated per serving
Calories (estimate)230 kcal
Protein (estimate)16 g
Fat (estimate)12 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: boil eggs fully and cook vegetables until tender. Allergens: egg, soy. Substitute: use paneer instead of tofu, or add any seasonal vegetables. Nutrition figures are estimates only, based on standard per-egg values.