I’ve had this recipe for many years and tend to add what I have in the kitchen to the standard recipe. You need to use a wide pot or the ingredients will all just mix together. For the broth I just use canned chicken broth or a mix of chicken and beef broth. I always use low sodium broth, espcially when using soy sauce (also low-sodium) in a recipe.
3 oz. dried bean-thread noodles, saifun
5 cups. low-sodium chicken broth
1/2 cup mirin or cream sherry
1/4 cup soy sauce
1 T. sugar
3-5 slices peeled fresh ginger
12 0z. chicken, boned and skinless
1 small red bell pepper
4 oz. snow peas or sugar snap peas
4 oz. fresh mushrooms
8 oz. firm tofu
8 oz. bean sprouts
3 green onions
1/4 t. red pepper flakes
Soak bean thread in boiling water until soft, about 5 minutes. Drain and cut.
Cut chicken into 1 inch cubes. Cook in pot of water. Drain to remove most of scum.
Cut tofu into cubes and lay out on a cooking sheet. Bake for about 20 minutes at 300°
In a 5-6 Qt pot or 12 inch frying pan with high sides, mix broth, mirin, soy sauce, sugar, red pepper flakes and ginger and bring to a boil over high heat. Reduce heat and simmer for five minutes, covered.
Place noodles, tofu, chicken, mushrooms, bean sprouts, bell pepper, peas and onion around the pot. Cook about 5 minutes.
Put pot on table so guests may serve themselves. Or, invite them into the kitchen to dish into their bowls.