Asian Hot Pot

Ingredients

3.75-ounce package cellophane (bean thread) or thin rice noodles

1tablespoon olive oil

8ounces shiitake or other mushrooms, stems discarded and caps thinly sliced

6cups vegetable or low-sodium chicken broth

2/3cup low-sodium soy sauce

2tablespoons grated fresh ginger

1teaspoon chili sauce or hot pepper sauce to taste (optional)

4 scallions (green and white parts), thinly sliced

4 carrots, thinly sliced

8ounces green beans, trimmed and cut into 2-inch pieces

Directions

1. Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.

2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.

3. Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.

4. Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.

5. Divide the noodles among individual bowls and ladle the soup over the top.