Chicken Hot Pot With Mushrooms and Tofu

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

1. 1

   In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.

2. 2

   Cook over low heat for 30 minutes.

3. 3

   Strain the stock into a large bowl and return it to the pot.

4. 4

   Season the broth with salt & crushed red pepper flakes (if using)

5. 5

   Bring the broth to a boil; add the chicken.

6. 6

   Cook until the chicken is white throughout, about 4 minutes.

7. 7

   Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.

8. 8

   Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.