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
  • January 2007

Ingredients

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