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Asian Hot Pot

Photo: John Kernick
Prep time 25 mins
Other time 10 mins
Yield Makes 4 servings

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

Nutrition Information

  • calories 264
  • caloriesfromfat 20 %
  • fat 6 g
  • satfat 1 g
  • cholesterol 0 mg
  • sodium 2,639 mg
  • carbohydrate 49 g
  • fiber 6 g
  • sugars 11 g
  • protein 9 g

How to Make It

  1. 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.

    Tip: 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.