Asian Hot Pot
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 ⓘ
Instructions
- 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 the noodles among individual bowls and ladle the soup over the top.
- You can find cellophane and rice noodles in the Asian-food aisle of most supermarkets. 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.
Nutrition & Diet Analysis (per serving)
397
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).