For this interactive dinner, use a camping or induction burner at the table, or just get cozy around a warm stove. As the broth cooks the chicken and vegetables, it becomes a flavorful homemade soup.

　　

Ingredients

Makes 2 servings

　　

For sesame dipping sauce:

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

　　

For garlic dipping sauce:

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

　　

For broth:

3 cups reduced-sodium chicken broth

　　2 cups water

　　1 garlic clove, sliced

　　3 thin slices peeled ginger

　　

To cook and dip:

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

　　

Make Sesame sauce:

Step 1

Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.

　　

Make Garlic Sauce:

Step 2

Stir together all ingredients until sugar has dissolved.

　　

Make broth:

Step 3

Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.

　　

To cook:

Step 4

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.