Japanese-Style One-Pot Supper Recipe

Name: Japanese-Style One-Pot Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes); 5 cups reduced-sodium chicken broth; 1/2 cup mirin (see Notes) or cream sherry; 1/4 cup soy sauce; 1 tablespoon sugar; 3 to 5 thin slices peeled fresh ginger; 12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks; 1 small red bell pepper, seeded, stemmed, and cut into thin slices; 4 ounces sugar snap or snow peas; 4 ounces button mushrooms, sliced; 8 ounces firm tofu, drained and cut into 1-in. cubes; 3 green onions (green and white parts), cut into 1-in. lengths; Sriracha (see Notes)

Servings: persons

3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes)
5 cups reduced-sodium chicken broth
1/2 cup mirin (see Notes) or cream sherry
1/4 cup soy sauce
1 tablespoon sugar
3 to 5 thin slices peeled fresh ginger
12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks
1 small red bell pepper, seeded, stemmed, and cut into thin slices
4 ounces sugar snap or snow peas
4 ounces button mushrooms, sliced
8 ounces firm tofu, drained and cut into 1-in. cubes
3 green onions (green and white parts), cut into 1-in. lengths
Sriracha (see Notes)

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. Reduce heat and simmer, covered, 5 minutes.
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.
4
Note: Nutritional analysis is per serving.

1060

kcal

Calories

Fat

Carbs

121

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 13 ingredients. The key ingredients include: 3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes), 5 cups reduced-sodium chicken broth, 1/2 cup mirin (see Notes) or cream sherry, 1/4 cup soy sauce, and more.

Yes, Japanese-Style One-Pot Supper 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.

Japanese-Style One-Pot Supper

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