Asian Noodle Hot Pot

Ingredients

• 5 1/4 cups (1315 mL) reduced-sodium chicken broth or vegetable broth
• 3 slices (1/4 inch/5 millimeters thick) peeled fresh ginger
• 2 garlic cloves, crushed and peeled
• 1/4 teaspoon (2 mL) crushed red pepper
• 2 teaspoons canola oil
• 4 ounces (125 grams) fresh shiitake mushrooms, stems removed, wiped clean, and sliced
• 3 cups sliced napa cabbage (1/2 medium) or green cabbage (1/2 medium)
• 8 ounces (225 grams) firm regular tofu, drained, patted dry, cut into 3/4-inch (2.5-centimetre) cubes
• 1 cup shredded carrots (2-4 medium)
• 2 teaspoons reduced -sodium soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame oil
• 4 ounces (125 grams) whole wheat linguine or spaghetti
• 1/4 cup chopped scallions (2 medium)