Japanese-Style One-Pot Supper Recipe – Sunset Magazine

Ingredients

• 3 ounces dried bean-thread noodles (saifun or cellophane noodles; see Notes)
• 5 cups reduced-sodium chicken broth
• 1/2 cup mirin (see Notes) or cream sherry
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 3 to 5 thin slices peeled fresh ginger
• 12 ounces boned, skinned, chicken thigh meat, trimmed of fat and cut into 1-in. chunks
• 1 small red bell pepper, seeded, stemmed, and cut into thin slices
• 4 ounces sugar snap or snow peas
• 4 ounces button mushrooms, sliced
• 8 ounces firm tofu, drained and cut into 1-in. cubes
• 3 green onions (green and white parts), cut into 1-in. lengths
• Sriracha (see Notes)