Asian Hot Pot

Try this Asian-inspired broth for a quick soup-and-noodle combo. Make it as spicy as you want!

Serves: 4Prep: 5 minutesCook: 30 minutesTotal: 35 minutes

Serves: 4

Ingredients

  • 1 1/2 ounces thin rice noodles, snapped in half
  • 1 tablespoon olive oil
  • 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
  • 6 cups Simple Truth Organic™ Vegetable Broth
  • 1/2 cup Simple Truth Organic™ Shoyu Soy Sauce
  • 2 tablespoons fresh ginger, grated
  • 1 dash Simple Truth Organic™ Jalapeño Hot Sauce, or more to taste
  • 4 green onions, thinly sliced
  • 4 Simple Truth Organic™ Carrots, peeled and thinly sliced
  • 1/2 pound green beans, trimmed and cut into 2” pieces

Directions

  • Prepare the rice noodles according the package directions. Set aside.
  • Meanwhile, heat the oil in a large stockpot over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the broth, soy sauce, ginger and hot sauce. Bring to a boil.
  • Add the green onions, carrots and green beans. Simmer until the vegetables are tender, 5-6 minutes.
  • Drain the rice noodles and divide the noodles among individual bowls. Ladle the soup on top of the noodles and serve.

Recipe Information

Serves: 4

Ingredients

  • 1 1/2 ounces thin rice noodles, snapped in half
  • 1 tablespoon olive oil
  • 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
  • 6 cups Simple Truth Organic™ Vegetable Broth
  • 1/2 cup Simple Truth Organic™ Shoyu Soy Sauce
  • 2 tablespoons fresh ginger, grated
  • 1 dash Simple Truth Organic™ Jalapeño Hot Sauce, or more to taste
  • 4 green onions, thinly sliced
  • 4 Simple Truth Organic™ Carrots, peeled and thinly sliced
  • 1/2 pound green beans, trimmed and cut into 2” pieces

Directions

  • Prepare the rice noodles according the package directions. Set aside.
  • Meanwhile, heat the oil in a large stockpot over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the broth, soy sauce, ginger and hot sauce. Bring to a boil.
  • Add the green onions, carrots and green beans. Simmer until the vegetables are tender, 5-6 minutes.
  • Drain the rice noodles and divide the noodles among individual bowls. Ladle the soup on top of the noodles and serve.