This Real Simple recipe is a sort of Asian-inspired vegetable noodle soup.
If you’ve got leftover roasted chicken handy, feel free to add some.
And if you can’t find the Asian noodles, subsititute angel hair pasta broken into 3-inch pieces before cooking.
Asian Hot Pot
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
1 3.75-ounce package thin rice noodles
1 tablespoon olive oil
8 ounces shiitake or other mushrooms, stems discrded 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
4 scallions, thinly sliced
4 carrots, thinly sliced
8 ounces green beans, timmed and cut into 2-inch pieces
Prepar the noodles accoding to the package direcitons.
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.
Drain the noodles and cut into 3-inch lengths.
Divide the noodles among individual bowls and ladle the soup over the top.