Vegetarian Hot Pot

Ingredients

• 5 1/4 cups vegetable broth, or reduced-sodium chicken broth
• 4 1/4-inch-thick slices fresh ginger, peeled
• 2 cloves garlic, crushed and peeled
• 2 teaspoons canola oil
• 1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
• ¼ teaspoon crushed red pepper, or to taste
• 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
• 3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)
• 1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
• 1 cup grated carrots, (2 large)
• 4-6 teaspoons rice vinegar
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 cup chopped scallions, for garnish

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