Ingredients

• 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

Instructions

1. Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.
2. Make Garlic Sauce: Stir together all ingredients until sugar has dissolved.
3. Stir together all ingredients until sugar has dissolved.
4. Make broth: Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
5. Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
6. To cook: 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.
7. 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.