Chicken Hot Pot With Mushrooms And Tofu

• 12 cups organic low sodium chicken broth
• 1 lb cremini mushroom, stems removed and reserved caps thinly sliced
• 2 inches piece gingerroot, thinly sliced
• 2 large garlic cloves, crushed
• kosher salt
• crushed red pepper flakes, to taste (optional)
• 6 boneless skinless chicken thighs (about 1 3/4 pounds)
• 14 ounces firm tofu, drained and cut into 1/2-inch dice
• 4 scallions, thinly sliced on diagonal (both white & green parts)
• sesame oil, for drizzling
• teriyaki sauce (optional) or sesame dipping sauce, for dipping (optional)

1. In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.
2. Cook over low heat for 30 minutes.
3. Strain the stock into a large bowl and return it to the pot.
4. Season the broth with salt & crushed red pepper flakes (if using)
5. Bring the broth to a boil; add the chicken.
6. Cook until the chicken is white throughout, about 4 minutes.
7. Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
8. Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.

chicken broth, cremini mushroom, gingerroot, garlic, kosher salt, red pepper, chicken, firm tofu, scallions, sesame oil, teriyaki sauce

Taken from www.food.com/recipe/chicken-hot-pot-with-mushrooms-and-tofu-348455 (may not work)