Yummy Asian Hot Pot Soup

• 5 cups Chicken Broth (or 3 14-oz Cans)
• 1 package Udon Noodles (10-oz Package)
• 4 Tablespoons Sesame Oil (can Subsitute Olive Or Canola Oil)
• 1 cup Shitake Mushrooms, Sliced
• 1 whole Cabbage, Finely Shredded
• 3 whole Carrots, Shredded
• 2 whole Cloves Garlic, Minced
• 1/2 teaspoons Crushed Red Pepper Flakes
• 4 whole Green Onions, Sliced
• 2 Tablespoons Hoison Sauce
• 2 cups Bean Sprouts
• 1/2 cups Cilantro Leaves Or Thai Basil, Coarsely Chopped
• 1 whole Jalapeno, Sliced (optional)

1. Notes: I cheat and use a bag of shredded cabbage and carrots near the bagged coleslaw mix (without the dressing on it, of course!). Also, I use 2 Rapunzel's Vegetarian Bouillon Cubes with Sea Salt (http://www.rapunzel.com/products/rapunzel/rapunzel_soups_bouillon.html). They're amazing to always have on hand!
2. 1. Bring broth to a boil in a medium stockpot. When boiling, add in udon noodles. Cook them according to package directions, but cut time by 1/3. Do NOT drain.
3. 2. Heat up 1 tablespoon sesame oil in a large stockpot over medium heat. Add in mushrooms, stirring to coat with oil, and saute until tender, but not brown (about 3 minutes). Add in cabbage and carrots (or bag) and remaining sesame oil, stirring to coat. Saute until cabbage begins to wilt, but not brown. Add in garlic and turn down the heat until noodles are ready.
4. 3. Dump in all of the broth and noodles into the large stockpot with cabbage and mushrooms. Add in crushed red pepper flakes and green onions. Simmer 3-5 minutes, until noodles are cooked.
5. 4. Divide into bowls, stirring in hoison sauce. Garnish with jalapenos, bean sprouts, and cilantro, as desired.

chicken broth, noodles, sesame oil, shitake mushrooms, cabbage, carrots, garlic, red pepper, green onions, hoison sauce, sprouts, cilantro

Taken from tastykitchen.com/recipes/soups/yummy-asian-hot-pot-soup/ (may not work)