Asian Hot Pot Recipe

Name: Asian Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Prepare the noodles according to the package directions.
2
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.
3
Drain the noodles and cut into 3-inch lengths. Divide the noodles among individual bowls and ladle the soup over the top.
4
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.

819

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Asian Hot Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Hot Pot

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