Spicy Hotpot

Yes, I still have bok choy and received another bunch in today's CSA share. LOL - good thing I like it. I saw this recipe over at Eating Well and modified a few ingredients (added miso for one) and it was delicious.

• 1 package chicken flavor seitan
• 2 teaspoons coconut oil
• 2 tablespoons grated fresh ginger
• 4 huge cloves garlic, minced
• 4 ounces fresh baby bella mushrooms, sliced (about 2 cups)
• 1 tablespoon brown sugar
• 4 cups no-chicken chicken broth
• 1 tablespoon Braggs liquid amino
• 1 tablespoon chile-garlic paste or to taste
• 4 cups thinly sliced bok choy greens
• 8 ounces fettuccine noodles
• 1/2 cup chopped fresh cilantro
• 1 teaspoon per bowl white miso
• sliced scallions for garnish

Drain and the seitan and cut any large pieces into bite-sized pieces. Set aside. Cook pasta until barely al denta, it will cook a little more after added to the soup. 

Heat oil in a Dutch oven over medium heat. Add ginger and garlic and mushrooms; cook, stirring, until fragrant, about 2-3 minutes.

Stir in sugar, broth, braggs and chile-garlic sauce; cover and bring to a boil.

Add bok choy, seitan and pasta cover and simmer until greens are wilted, about 2-3 minutes. Remove from the heat and stir in cilantro.

Add miso to a soup bowl.

Add enough broth to melt the miso, stirring well.

Ladle soup into bowls.

Give it all a good stir.

Add scallions to garnish and enjoy!