Yummy Asian Hot Pot Soup Recipe

Name: Yummy Asian Hot Pot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups Chicken Broth (or 3 14-oz Cans); 1 package Udon Noodles (10-oz Package); 4 Tablespoons Sesame Oil (can Subsitute Olive Or Canola Oil); 1 cup Shitake Mushrooms, Sliced; 1 whole Cabbage, Finely Shredded; 3 whole Carrots, Shredded; 2 whole Cloves Garlic, Minced; 1/2 teaspoons Crushed Red Pepper Flakes; 4 whole Green Onions, Sliced; 2 Tablespoons Hoison Sauce; 2 cups Bean Sprouts; 1/2 cups Cilantro Leaves Or Thai Basil, Coarsely Chopped; 1 whole Jalapeno, Sliced (optional)

Servings: persons

5 cups Chicken Broth (or 3 14-oz Cans)
1 package Udon Noodles (10-oz Package)
4 Tablespoons Sesame Oil (can Subsitute Olive Or Canola Oil)
1 cup Shitake Mushrooms, Sliced
1 whole Cabbage, Finely Shredded
3 whole Carrots, Shredded
2 whole Cloves Garlic, Minced
1/2 teaspoons Crushed Red Pepper Flakes
4 whole Green Onions, Sliced
2 Tablespoons Hoison Sauce
2 cups Bean Sprouts
1/2 cups Cilantro Leaves Or Thai Basil, Coarsely Chopped
1 whole Jalapeno, Sliced (optional)

1
Notes: I cheat and use a bag of shredded cabbage and carrots near the bagged coleslaw mix (without the dressing on it, of course!). Also, I use 2 Rapunzel's Vegetarian Bouillon Cubes with Sea Salt (http://www.rapunzel.com/products/rapunzel/rapunzel_soups_bouillon.html). They're amazing to always have on hand!
2
1. Bring broth to a boil in a medium stockpot. When boiling, add in udon noodles. Cook them according to package directions, but cut time by 1/3. Do NOT drain.
3
2. Heat up 1 tablespoon sesame oil in a large stockpot over medium heat. Add in mushrooms, stirring to coat with oil, and saute until tender, but not brown (about 3 minutes). Add in cabbage and carrots (or bag) and remaining sesame oil, stirring to coat. Saute until cabbage begins to wilt, but not brown. Add in garlic and turn down the heat until noodles are ready.
4
3. Dump in all of the broth and noodles into the large stockpot with cabbage and mushrooms. Add in crushed red pepper flakes and green onions. Simmer 3-5 minutes, until noodles are cooked.
5
4. Divide into bowls, stirring in hoison sauce. Garnish with jalapenos, bean sprouts, and cilantro, as desired.

979

kcal

Calories

Fat

Carbs

107

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: 5 cups Chicken Broth (or 3 14-oz Cans), 1 package Udon Noodles (10-oz Package), 4 Tablespoons Sesame Oil (can Subsitute Olive Or Canola Oil), 1 cup Shitake Mushrooms, Sliced, and more.

Yes, Yummy Asian Hot Pot Soup 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.

Yummy Asian Hot Pot Soup

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