JAPANESE-STYLE ONE POT SUPPER

Japanese-Style One Pot Supper image

Provided by Manami

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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3 ounces dried bean thread noodles (saifun or cellophane noodles,)
5 cups reduced-sodium chicken broth
1/2 cup mirin or 1/2 cup cream sherry
1/4 cup soy sauce
1 tablespoon sugar
3 -5 slices peeled fresh ginger (thin slices)
12 ounces chicken thigh fillets or 12 ounces chicken breast fillets, cut into 1-inch dice
1 small red bell pepper, seeded, stemmed, and cut into thin slices
4 ounces sugar snap peas or 4 ounces snow peas
4 ounces button mushrooms, sliced
8 ounces firm tofu, drained and cut into 1-in . cubes
3 green onions, cut into 1-in . lengths (green and white parts)
sriracha hot chili sauce

Steps:

In a small bowl, soak bean-thread noodles in boiling water until soft, about 5 minutes.
Drain and cut into 6- to 10-in. lengths.
In a 5- to 6-qt. pot or a 12-in. frying pan (with sides at least 2 inches high), bring broth, mirin, soy sauce, sugar, and ginger to a boil over high heat.
Reduce heat and simmer, covered, 5 minutes.
Arrange noodles, chicken, bell pepper, peas, mushrooms, tofu, and green onions in separate piles in the pot.
Cover and simmer, without stirring, until chicken chunks are no longer pink in the center (cut one to test), about 5 minutes.
Set pot on the table so people can serve themselves, with Sriracha on the side.