How to make Asian noodle hot pot

Serving noodles in a fragrant, spicy broth is a good way to ensure an appropriate portion size. Canned broth is the base, but this soup is infused with ginger and garlic to give it a characteristic Asian flavour. Read on for an authentic recipe that your family will enjoy.

• Preparation time: 15 minutes.
• Cooking time: 30 minutes.
• Serves: 4

Ingredients:

• 1.3 L (5 1/4 c) reduced-sodium chicken broth or vegetable broth
• 3 slices (5 mm/1/4 in thick) peeled fresh ginger
• 2 garlic cloves, crushed and peeled
• 1 ml (1/4 tsp) crushed red pepper
• 10 ml (2 tsp) canola oil
• 125 g (4 oz) fresh shiitake mushrooms, stems removed, wiped clean and sliced
• 300 g (3 c) sliced napa cabbage (1/2 medium) or green cabbage (1/2 medium)
• 225 g (8 oz) firm regular tofu, drained, patted dry and cut into 2.5 cm (3/4 in) cubes
• 250 ml (1 c) shredded carrots (2 to 4 medium)
• 10 ml (2 tsp) reduced-sodium soy sauce
• 10 ml (2 tsp) rice vinegar
• 5 ml (1 tsp) toasted sesame oil
• 125 g (4 oz) whole wheat linguine or spaghetti
• 50 ml (1/4 c) chopped scallions (2 medium)

Instructions:

1. Bring a large pot of lightly salted water to a boil.
2. Bring the broth to a simmer in a large pot. Add the ginger, garlic and red pepper. Partially cover and simmer over medium-low heat for 15 minutes to intensify flavour. Strain the broth through a sieve into another large pot and discard the solids.
3. Heat the oil in large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring often, until tender, three to five minutes. Add the cabbage and cook, stirring often, until almost tender, two to three minutes.
4. Add to the infused broth in the pot. Simmer, partially covered, over medium-low heat until cabbage is tender, about five minutes. Add the tofu and carrots and heat through. Stir in the soy sauce, vinegar and sesame oil.
5. Meanwhile, cook the linguine (or spaghetti) in the boiling water until al dente (just tender), six to nine minutes, or according to package directions.
6. Drain the linguine and divide among four large soup bowls. Ladle the soup over the noodles and garnish each serving with scallions. One serving is 375 millilitres (1 1/2 cups).

Per serving:

• 246 calories
• 16 g protein
• 32 g carbohydrates
• 6 g fibre
• 8 g total fat
• 1 g saturated fat
• 0 mg cholesterol
• 917 mg sodium

• Napa, also known as Chinese cabbage, is a pale green, long, oval-shaped cabbage. Its flavour is more delicate than that of regular green cabbage.

This recipe includes several good-for-you (and your blood sugar) foods: cabbage, carrots, tofu and vinegar. Keep this recipe in mind and try substituting diced cooked chicken for the tofu, if you prefer a high protein meal.