Asian Hot Pot

Asian Hot Pot
John Kernick

Serves 4
preparation
25
minutes
cooking
35
minutes

Ingredients

1
3.75-ounce package cellophane (bean thread) or thin rice noodles
1
tablespoon
olive oil
8
ounces
shiitake or other mushrooms, stems discarded and caps thinly sliced
6
cups
vegetable or low-sodium chicken broth
2/3
cup
low-sodium soy sauce
2
tablespoons
grated fresh ginger
1
teaspoon
chili sauce or hot pepper sauce to taste (optional)
4
scallions (green and white parts), thinly sliced
4
carrots, thinly sliced
8
ounces
green beans, trimmed and cut into 2-inch pieces

Directions

  1. Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
  2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
  3. Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
  4. Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
  5. Divide the noodles among individual bowls and ladle the soup over the top.
Sara Quessenberry
January 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 20 %
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 2,639 mg
  • Carbohydrate 49 g
  • Fiber 6 g
  • Sugar 11 g
  • Protein 9 g
What does this mean? See Nutrition 101.