Annabelle Breakey, Karen Shinto
Total Time
20 Mins
Yield
Makes 4 servings

Prep and Cook Time: about 20 minutes. Notes: Look for dried bean-thread noodles, mirin (sweet sake or rice wine), and Sriracha (Southeast Asian hot chile sauce) in the Asian section of the supermarket.

How to Make It

Step 1

In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes. Drain and cut into 6- to 10-in. lengths.

Step 2

In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 in. high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat. Reduce heat and simmer, covered, 5 minutes.

Step 3

Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot. Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes. Set pot on the table so people can serve themselves, with Sriracha on the side.

Step 4

Note: Nutritional analysis is per serving.

Ratings & Reviews

DebbieWhitlock's Review

MiseEnPlace
January 05, 2013
N/A

KDelage's Review

KDelage
July 20, 2010
I love this dish, I have been looking for this for quite some time! I added shrimp, thinly sliced chicken, pork, And beef, yes all of these, the bean thread noodles, diakon radish that is about the thickness of the noodles, snow peas, tofu, green onions, napa, spinach, it is a party on the plate, the only thing I did different was doubled the sauce, as we like it with more and served with a side of Jasmine rice and Kimchi...yes I know this is a japanese dish...I love kimchi!!! I highly recomment this dish!

Samiam037's Review

SuzyFig
February 08, 2010
OK firstly, Mirin is like syrup. It almost ruined the whole meal, I had to take out half the broth and add more and it was still sweet then! GROSS! I added garlic, used beef broth and thinly sliced beef and it will be a hit next time I'm sure. I combined a variation of this recipe with this one from EATINGWELL.COM called "Spicy tofu hotpot" and it was great after the fixing. If you don't like sweet soup's leave out the mirin.

Kparker5555's Review

Samiam037
January 20, 2009
Always a hit when I make it. I add chicken breast to give it a little more protein. Great and easy.

MiseEnPlace's Review

Kparker5555
January 07, 2009
A great recipe that I would definitely make again. The only change I would make is that to me it was a bit too sweet so I plan to try to eliminate the sugar and rely on the mirin to supply the sweetness. One other reviewer suggested thinly sliced beef instead of the chicken. This is a great idea, but I when I try that I would subustitute beef broth instead of chicken broth.

SuzyFig's Review

DebbieWhitlock
January 04, 2009
Very tasty recipe. Just right for a cold night. Very healthy, and filling. I used Nappa instead of the snap peas, and somen noodles instead of the saifun. I personally do not care for the texture of the saifun. All the veggies, and chicken really added to make a flavorful broth. If I were to change anything it would be to use lo sodium soy sauce. Satisfied my picky teen son.