Asian Hot Pot

chicken-veg
Photo by John Kernick
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 264 calories
    • Calories 20 calories from fat
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 2,639 mg
    • Protein 9 g
    • Carbohydrate 49 g
    • Sugar 11 g
    • Fiber 6 g

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

Ingredients

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