Vegan Asian Hot Pot Soup
  • 13.75-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 or vegetable broth
  • ⅔ cup low-sodium soy sauce
  • 2 tablespoons grated fresh ginger
  • 1 teaspoon chili sauce or hot pepper sauce to taste (completely 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. Drain the noodles and cut into 3-inch lengths.
  2. Meanwhile, heat the oil in a large saucepan over medium-high heat. Then add the mushrooms and cook, stirring occasionally, for 2 minutes.
  3. Add the broth, soy sauce, ginger and chili sauce (if desired) and combine. Bring it all to a boil.
  4. Then add the scallions, carrots and green beans. Simmer until the vegetables are tender, which should take about 5 to 6 minutes.
  5. Divide the noodles among individual bowls and ladle the soup over the top.
  6. Enjoy!
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