Japanese-style One-pot Supper

Japanese-style One-pot Supper
Photo by Annabelle Breakey, Karen Shinto


  • 4 ounces sugar snap or snow peas
  • 3 green onions (green and white parts), cut into 1-in. lengths
  • 5 cups reduced-sodium chicken broth
  • 4 ounces button mushrooms, sliced
  • Sriracha (see Notes)
  • 3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes)
  • ½ cup mirin (see Notes) or cream sherry
  • + 6 more ingredients
    • 12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks
    • 8 ounces firm tofu, drained and cut into 1-in. cubes
    • 3 to 5 thin slices peeled fresh ginger
    • 1 small red bell pepper, seeded, stemmed, and cut into thin slices
    • ¼ cup soy sauce
    • 1 tablespoon sugar

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.

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. ...

View full recipe at My Recipes


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