For this interactive dinner, use a camping or induction burner at the table, or just get cozy around a warm stove. As the broth cooks the chicken and vegetables, it becomes a flavorful homemade soup.
Recipe information
Yield
Makes 2 servings
Ingredients
For sesame dipping sauce:
1
/4 cup sesame seeds
1
/4 cup water
2
tablespoons low-sodium soy sauce
1
tablespoon rice vinegar (not seasoned)
1
1/2 teaspoons Asian sesame oil
1
teaspoon peanut butter
1
/2 teaspoon minced peeled ginger
1
/2 teaspoon sugar
1
/8 teaspoon hot red-pepper flakes
For garlic dipping sauce:
2
tablespoons low-sodium soy sauce
2
tablespoons water
1
1/2 tablespoons finely grated garlic
1
1/2 tablespoons fresh lemon juice
1
/2 teaspoon sugar
For broth:
3
cups reduced-sodium chicken broth
2
cups water
1
garlic clove, sliced
3
thin slices peeled ginger
To cook and dip:
1
/2 skinless boneless chicken breast (raw), thinly sliced
1
/2 cup cubed firm tofu
1
ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking)
1
/2 cup sliced stemmed fresh shiitake mushrooms
1
/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
2
scallions, sliced
1
cup snow peas, trimmed
2
Napa cabbage leaves, quartered
1
carrot, thinly sliced
Need to make a substitution?
Preparation
Make Sesame sauce:
Step 1
Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.
Make Garlic Sauce:
Step 2
Stir together all ingredients until sugar has dissolved.
Make broth:
Step 3
Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
To cook:
Step 4
Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls.