Chicken and Tofu Hot Pot
20 min prep
30 min cook
Ingredients
Serves 6
- 1 lb chicken thighs, boneless, skinless, diced
- 1 qt unsalted chicken broth
- 1 each umami broth powder
- 2 tbsp zero calorie sweetener
- 2 tbsp Soy sauce
- 1 tbsp rice vinegar
- 3 1/2 oz Shimeji mushrooms
- 10 1/2 oz napa cabbage, chiffonade
- 3 1/2 oz carrot, peeled and sliced on a bias
- 8 oz medium hard tofu, diced 1/2"
Instructions
- Place chicken, broth, umami powder, soy sauce, rice vinegar, and Swerve in a Donabe or Dutch oven, cover with lid, and simmer for 15 minutes.
- Add vegetables and tofu, and simmer for an additional 15 minutes. Adjust seasoning and serve.
Nutrition
Nutrition Facts
6 servings
- Amount Per ServingCalories170
- Calories
- 170
- Total Fat
- 5g
- 8%
- Saturated Fat
- 2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 23%
- Sodium
- 620mg
- 26%
- Total Carbohydrate
- 11g
- 4%
- Dietary Fiber
- 1g
- 4%
- Total Sugars
- 2g
- Protein
- 23g
- Vitamin A
- 60%
- Vitamin C
- 20%
- Calcium
- 8%
- Iron
- 10%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.