Nomadic Mongolians devised this nourishing dish: they fill a big pot with a flavorful scallion and ginger-laced broth, then set the pot down on the floor or low table in the middle of the family. Each person dips flavonoid-rich cabbage, spinach, scallions, and other goodies into the broth to cook, then scoops out their portion and eats it with a fragrant dipping sauce. Noodles are added to the remaining broth and everyone enjoys the resulting soup. But we can make our own version on the stove.

Most Mongolians included several kinds of meat in their Hot Pot, but we can make a satisfying vegetarian version that will ward off illness and warm the heart, even if we don’t serve it from a communal pot in the center of the table!

INGREDIENTS

3 quarts vegetable broth
4 thin slices fresh ginger root
salt and pepper to taste
1 pound mushrooms, sliced
1 bunch scallions, sliced into 2-inch pieces
1 small head Chinese or regular cabbage, thinly sliced
1 pound spinach, thinly sliced
1 pound firm tofu, cut into 1/2-inch cubes
1/2 pound Asian-style noodles

1. Bring broth, ginger, and salt and pepper to a rapid boil. Add vegetables and tofu and cook for several seconds, just until vegetables are tender.

2. Scoop out cooked vegetables and tofu, and divide among individual serving bowls. Serve with one of the following sauces (see below).

3. Keep broth simmering. Add noodles to broth and cook until tender, then divide broth and noodles among individual serving bowls and serve as a second course.

Serves 8.

Dipping Sauces

Combine ingredients for each sauce and serve in separate small bowls.

Ginger-Soy

1/2 cup light soy sauce
2 teaspoons minced ginger
A few drops sesame oil

Chinese Mustard

1/2 cup light soy sauce
1/8 cup French mustard
2 teaspoons peanut oil
2 or 3 drops vinegar

Peanut Sauce

1/2 cup smooth peanut butter
1 1/2 teaspoons dark soy sauce
1 tablespoon water
1 teaspoon tomato sauce
1/2 teaspoon minced garlic