Asian Hot Pot

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 45 minutes

by kimberliannie17

Ingredients

1 3.75 ounce pkg Cellophane or thin Rice Noodles

1 T Olive Oil

8 Ounces Shiitake or other Mushrooms Stems discarded and caps thinly sliced

6 C Vegetable or low sodium Chicken broth

2/3 C Low-Sodium Soy Sauce

2 T Fresh Ginger Grated

1 t Chili Sauce or Hot Pepper Sauce Optional

4 Scallions (green and white parts) Thinly Sliced

4 Carrots Thinly Sliced

8 Ounces Green Beans Trimmed and cut into 2" pieces

Directions

Prepare the Noodles according to the package directions. Drain and cut into 3-inch lengths 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 desired) and combine. Bring to a boil Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5-6 minutes. Divide the noodles among individual bowls and ladle the soup over the top

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