This is a big hit for the Pitman household. It's easy and really, you can add whatever you want (the best kind of recipe). If you try it, let me know how you liked it!
Asian Hot Pot
Serves 4 Hands-On Time: 25m Total Time: 35m
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
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
(I always add a head of bok choy in my soup...and I'm a little more liberal with the noodles as well)
Directions:
Prepare the noodles according to the package directions. Drain and 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.
Add the broth, soy sauce, ginger, and chili sauce (if desired) and 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.
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