- 1 pound mixed mushrooms
- 1 pound extra-firm silken tofu, drained and cut into 1-inch squares
- 3/4 pound baby bok choy, quartered lengthwise
- 2 bunches green onions, white and light green portions only
- 3 cups low-sodium mushroom broth
- 3 cups low-sodium vegetable broth or miso broth
- 4 slices fresh ginger
- 3 tablespoons low-sodium soy sauce
- 3 ounces glass noodles
- Dipping Sauce
- 1/3 cup low-sodium soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon chili garlic sauce, plus more for serving
Cut any large mushrooms into bite-size pieces. If using enoki mushrooms, pull them into small bunches. Place mushrooms on a platter with tofu, bok choy and green onions.
In a hot pot or fondue pot, combine mushroom broth, miso broth, ginger and soy sauce. Bring to a boil on the stovetop. Place the pot on the hot pot burner or over a fondue flame and keep at a bare simmer.
Place glass noodles in a large bowl and cover with cold water.
To make dipping sauce, in a bowl, stir together soy sauce, sugar, chili garlic sauce and 3 tablespoons water. Divide between small bowls so guests can help themselves. Place more chili garlic sauce in another small bowl.
Place the hot pot or fondue pot in the center of the table. Guests should use chopsticks or fondue forks to put food in the pot until heated through and tender, 1 to 2 minutes (they can hold food or let it drop into the pot and carefully retrieve it), then enjoy with dipping sauce and chili garlic sauce. If broth is not staying hot, reheat it on the stovetop.
Toward the end of the meal, drain noodles and place in the pot until cooked through, about 5 minutes. If you like, chop any leftover vegetables, mushrooms and tofu and add them, too. Ladle broth and noodles into bowls and serve.
Per Serving: 230 calories (35 from fat), 4g total fat, 0.5g saturated fat, 1440mg sodium, 35gcarbohydrates, (4 g dietary fiber, 8g sugar), 16g protein.