Ginseng-Infused Tofu and Vegetable Hot Pot

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing Korean-inspired hot pot with silky tofu, fresh vegetables, and the subtle warmth of ginseng broth. This Korean recipe (vegetarian), ready in about 30 minutes, pairs soft tofu, Korean red ginseng tea bags, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Korean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, bring 4 cups water to a boil. Add 2 Korean red ginseng tea bags and steep for 10 minutes to create a ginseng broth.
  2. Step 2: Remove tea bags and add 3 minced garlic cloves, 2 tbsp soy sauce, and 1 tsp gochugaru. Stir and bring to a simmer.
  3. Step 3: Gently add 14 oz soft tofu cubes, 6 sliced shiitake mushrooms, 1 small sliced zucchini, and 1 thinly sliced carrot to the pot. Simmer over medium heat for 8-10 minutes until vegetables are tender and tofu is heated through.
  4. Step 4: Stir in 1 tbsp sesame oil and 3 chopped green onions. Cook for 1 additional minute.
  5. Step 5: Serve the hot pot in bowls topped with 1 tbsp toasted sesame seeds. Enjoy with steamed rice or as a light meal.

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