Asian Hot Pot

Rachel makes this and it is good. Tim - there is no meat in this recipe so you will want to add chicken.

  • 1 package (3.75 oz.) cellophane (bean thread) or thin rice noodles (from the Asian food aisle at the store)
  • 1 tablespoon olive oil
  • 8 oz. 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 or hot pepper sauce to taste (optional)
  • 4 whole scallions thinly sliced
  • 4 carrots, thinly sliced
  • 8 ounces green beans, trimmed and cut into 2-inch pieces

Prepare the noodles according to the package directions. 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 using) and combine. Bring to a boil. Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.

Drain the noodles and cut into 3-inch lengths. Divide among individual bowls and ladle the soup over the top.

Makes 4 servings.

Tip: If you prefer a more substantial soup, substitute 8 ounces of angel-hair pasta or whole-wheat spaghetti, breaking the strands into pieces before cooking.

Soups & Stews Book 1 Recipes Without Pictures