Asian Hot Pot

Photo: John Kernick

Yield: Makes 4 servings
Recipe from Real Simple

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Recipe Time

Prep Time:
Other: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 264
  • Calories from fat: 20%
  • Fat: 6g
  • Saturated fat: 1g
  • Cholesterol: 0mg
  • Sodium: 2,639mg
  • Carbohydrate: 49g
  • Fiber: 6g
  • Sugars: 11g
  • Protein: 9g

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

Preparation

  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.
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