- 1/4 cup sesame seeds
- 1/4 cup water
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar (not seasoned)
- 1 1/2 teaspoons Asian sesame oil
- 1 teaspoon peanut butter
- 1/2 teaspoon minced peeled ginger
- 1/2 teaspoon sugar
- 1/8 teaspoon hot red-pepper flakes
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 1 1/2 tablespoons finely grated garlic
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- 3 cups reduced-sodium chicken broth
- 2 cups water
- 1 garlic clove, sliced
- 3 thin slices peeled ginger
- 1/2 skinless boneless chicken breast (raw), thinly sliced
- 1/2 cup cubed firm tofu
- 1 ounce rice vermicelli (cooked according to package instructions and plunged into cold water to stop cooking)
- 1/2 cup sliced stemmed fresh shiitake mushrooms
- 1/2 cup fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
- 2 scallions, sliced
- 1 cup snow peas, trimmed
- 2 Napa cabbage leaves, quartered
- 1 carrot, thinly sliced
- Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.
- Stir together all ingredients until sugar has dissolved.
- Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
- Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls.