Chicken Hot Pot With Mushrooms and Tofu
Ready In: 1 hr
Serves: 8
Ingredients
- 12 cups organic low sodium chicken broth
- 1 lb cremini mushroom, stems removed and reserved caps thinly sliced
- 2 inches piece gingerroot, thinly sliced
- 2 large garlic cloves, crushed
- kosher salt
- crushed red pepper flakes, to taste (optional)
- 6 boneless skinless chicken thighs (about 1 3/4 pounds)
- 14 ounces firm tofu, drained and cut into 1/2-inch dice
- 4 scallions, thinly sliced on diagonal (both white & green parts)
- sesame oil, for drizzling
- teriyaki sauce (optional) or sesame dipping sauce, for dipping (optional)
Directions
- In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.
- Cook over low heat for 30 minutes.
- Strain the stock into a large bowl and return it to the pot.
- Season the broth with salt & crushed red pepper flakes (if using)
- Bring the broth to a boil; add the chicken.
- Cook until the chicken is white throughout, about 4 minutes.
- Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.
- Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.
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