Asian Noodle Hot Pot

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Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

5 1/4 cups (1315 mL) reduced-sodium chicken broth or ­vegetable broth
3 slices (1/4 inch/5 millimeters thick) peeled fresh ginger
2 garlic cloves, crushed and peeled
1/4 teaspoon (2 mL) crushed red pepper
2 teaspoons canola oil
4 ounces (125 grams) fresh shiitake mushrooms, stems reoved, wiped clean, and sliced
3 cups sliced napa cabbage (1/2 medium) or green cabbage (1/2 medium)
8 ounces (225 grams) firm regular tofu, drained, patted dry, cut into 3/4-inch (2.5-centimetre) cubes
1 cup shredded carrots (2-4 medium)
2 teaspoons reduced -sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
4 ounces (125 grams) whole wheat linguine or spaghetti
1/4 cup chopped scallions (2 medium)

Directions

  1. Bring a large pot of lightly salted water to a boil.
  2. Bring the broth to a simmer in a large saucepan. Add the ginger, garlic, and red pepper. Partially cover and simmer over medium-low heat for 15 minutes to intensify flavour. Strain the broth through a sieve into another large saucepan and discard the solids.
  3. Heat the oil in large nonstick skillet over high heat. Add the mushrooms and cook, stirring often, until tender, 3 to 5 minutes. Add the cabbage and cook, stirring often, until almost tender, 2 to 3 minutes. Add to the infused broth in the saucepan. Simmer, partially covered, over medium-low heat until cabbage is tender, about 5 minutes. Add the tofu and carrots and heat through. Stir in the soy sauuce, vinegar, and sesame oil.
  4. Meanwhile, cook the linguine (or spaghetti) in the boiling water until al dente (just tender), 6 to 9 minutes, or according to package directions. Drain the linguine and divide among 4 large soup bowls. Ladle the soup over the noodles and garnish each serving with scallions. One serving is 1 1/2 cups.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:1697