Chicken and tofu hot pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 Cups low sodium chicken broth1/2 pound cremini mushrooms-stems removed and reserved, caps sliced1" piece of ginger, thinly sliced1 garlic clove, crushed1 boneless, skinless chicken breast in 1/4" pieces7 oz firm tofu in 1/2" dice2 Scallionssesame oil for drizzling
In large soup pot, bring the stock, mushroom stems, ginger and garlic to a simer. 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.
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 4 sout powls and serve, passing the broth and sesame oil at the table.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOVETOREADIT.
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 4 sout powls and serve, passing the broth and sesame oil at the table.
Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user LOVETOREADIT.
Nutritional Info Amount Per Serving
- Calories: 135.7
- Total Fat: 4.6 g
- Cholesterol: 35.5 mg
- Sodium: 82.5 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.9 g
- Protein: 20.9 g
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