Ginseng-Infused Tofu and Vegetable Hot Pot

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A nourishing Korean-inspired hot pot with silky tofu, fresh vegetables, and the subtle warmth of ginseng broth. This korean (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.

Frequently asked questions

How long does Ginseng-Infused Tofu and Vegetable Hot Pot take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ginseng-Infused Tofu and Vegetable Hot Pot?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soft tofu from drying out.

Can I substitute ingredients in Ginseng-Infused Tofu and Vegetable Hot Pot?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ginseng-Infused Tofu and Vegetable Hot Pot for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Ginseng-Infused Tofu and Vegetable Hot Pot vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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