Asian Hot Pot

Asian Hot Pot
Photo by John Kernick


  • 1 3.75-ounce package cellophane (bean thread) or thin rice noodles
  • 6 cups vegetable or low-sodium chicken broth
  • 1 teaspoon chili sauce or hot pepper sauce to taste (optional)
  • 2 tablespoons grated fresh ginger
  • 2/3 cup low-sodium soy sauce
  • 8 ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
  • 8 ounces green beans, trimmed and cut into 2-inch pieces
  • + 3 more ingredients
    • 4 carrots, thinly sliced
    • 1 tablespoon olive oil
    • 4 scallions (green and white parts), thinly sliced

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 scallion...

View full recipe at My Recipes


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