Chicken Hot Pot With Mushrooms And Tofu - cooking recipe

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)

Preparation

In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer.
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 & crushed red pepper flakes (if using)
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 eight soup bowls and serve, passing the broth and sesame oil at the table.
Optional: Serve with a Teriyaki Dipping Sauce or Sesame Sauce for dipping.