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

1. Prepare the noodles according to the package directions.
2. 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.
3. Drain the noodles and cut into 3-inch lengths. Divide the noodles among individual bowls and ladle the soup over the top.
4. You can find cellophane and rice noodles in the Asian-food aisle of most supermarkets. If you prefer a more substantial soup, substitute 8 ounces of angel-hair pasta or whole-wheat spaghetti, breaking the strands into pieces before cooking.

thin rice noodles, olive oil, shiitake, vegetable, soy sauce, ginger, chili sauce, scallions, carrots, green beans

Taken from www.myrecipes.com/recipe/asian-hot-pot (may not work)