Chicken Hot Pot with Mushrooms and Tofu

• MAKE-AHEAD

Ingredients

1. 12 cups chicken stock or low-sodium broth
2. 1 pound honshimeji or cremini mushrooms—stems removed and reserved, caps thinly sliced
3. One 2-inch piece of ginger, thinly sliced
4. 2 large garlic cloves, crushed
5. Kosher salt
6. 6 skinless, boneless chicken thighs (about 1 3/4 pounds), trimmed and sliced into 1/4-inch strips
7. One 14-ounce package firm tofu, drained and cut into 1/2-inch dice
8. 4 scallions, thinly sliced
9. Asian sesame oil, for drizzling

1. In a large soup pot, bring the stock, mushroom stems, ginger and garlic to a simmer. Cook over low heat for 30 minutes. Strain the stock into a large bowl and return it to the pot. Season the broth with salt.
2. Bring the broth to a boil; add the chicken. Cook until the chicken is white throughout, about 4 minutes. Divide the mushroom caps, tofu and scallions among eight soup bowls and serve, passing the broth and sesame oil at the table.