Asian Hot Pot


  • 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


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