Asian Hot Pot

Asian Hot Pot

Serves 4

from Real Simple magazine

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 green onions (green and white parts), thinly sliced
  • 4 carrots, thinly sliced
  • 8 ounces green beans, trimmed and cut into 2-inch pieces

Instructions

Prepare the noodles according to the package directions. Drain and then 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.  Stir in the broth, soy sauce, ginger, and chili sauce (if using) to 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.