Recipe: Hot pot with chicken, kim chee and soba noodles

According to Wikipedia, the origin of Asian Hot Pot traces its roots back over 1000 years ago to Northern China. Hot Pot may have been primitive mankind's version of Prozac. Through the bitter hardship of winter, the consistent demands of an active fire would banish negative thoughts; the hot soup rekindling and nourishing spirits until early buds appeared in spring.

Yield: 12 cups
Time: 45 minutes
Cost: apx. $23.50

Ingredients

• 2 tablespoons sesame oil, divided
• 1 tablespoon chopped shallot
• 2 tablespoons fresh ginger, cut into matchstick, julienned slices
• 8 cups chicken, vegetable, or beef stock
• 2 tablespoons-1/4 cup soy sauce
• 1-2 cups kim chee*, coarsely chopped 
• 2 bunches baby bok choy, washed, cored and sliced into long, 3/4-inch-thick strips
• 3 1/2 ounces shiitake mushrooms, woody stems removed and sliced (2 cups)
• 14 ounces extra firm tofu. sliced into 1 1/2-inch x 14-inch sliced pieces
• 3 tablespoons chopped cilantro (optional)
• 6 ounces uncooked soba noodles (buckwheat noodles)
• 2 pounds partially frozen chicken breast 
• 1 large bunch watercress, long stems removed and washed (3 cups)

*Select hot or mild kim chee, according to your palate. I usually select mild kimchee and let individuals add chili paste or red pepper flakes according to individual taste.

Directions

1. In a large pot or wok, heat 1 tablespoon oil over medium heat. Add shallot and ginger and cook 3-4 minutes or until just tender and fragrant.
2. Put the stock, 2 tablespoons soy sauce, 1 cup kim chee, and bok choy into the pot, and bring to a boil. Reduce heat and allow the broth to simmer for 10 minutes or until bok choy is just wilted. Add mushrooms and tofu and additional soy sauce and kim chee to taste, if desired, and simmer an additional 5-10 minutes or until mushroom are tender. Stir in chopped cilantro, if using.
3. Meanwhile, while soup is simmering, bring a pot of salted water to a boil and cook soba noodles according to package instructions. In another large sauté pan, heat remaining tablespoon sesame oil to high heat. Quickly cook chicken in hot oil until just cooked.
4. Add the noodles, chicken and watercress to the soup before serving; or divide the noodles and chicken between six bowls, pour steaming soup over noodle-chicken mixture and serve, garnishing each bowl with watercress.

 This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Jan. 21, 2010.