Asian Hot Pot

I'm experimenting with some recipes that either are, or can easily be made, vegan. This recipes is modified from Real Simple, http://www.realsimple.com/food-recipes/asian-hot-pot. I was pretty lazy tonight and used a couple of chicken boullion cubes instead of broth, water, and a scant 2/3 cups of coconut aminos for my broth. I didn't use any hot pepper or hot chili sauce, just some ginger, salt, and pepper for seasoning. Adding Sirachi or hot sauce is optional. One can make this vegan by using vegetable broth instead of chicken.

INGREDIENTS

6 cups water

2/3 cup coconut aminos (instead of soy sauce)

1/8 tsp dried ginger, or 1 Tbsp minced/grated fresh ginger

Salt and pepper to taste 

1 Tbsp extra virgin olive oil

4 oz thinly sliced mushroom caps

4 scallions, thinly sliced

4 carrots, thinly sliced

8 oz fresh green beans, ends removed and cut into 2 inch pieces

4 oz rice noodles or cellophane noodles, broken up

COOKING INSTRUCTIONS

In medium saucepan, bring water to slow boil.

Heat oil in small skillet. Sauté mushrooms (2-3 minutes). Set aside.

Add coconut aminos, ginger, salt, pepper, scallions, carrots, and green beans to pot. Simmer for 3-4 minutes. Add noodles and simmer until cooked, about 3 more minutes. Serve immediately.