Pork and shiitake nabe hot pot with yuba noodles

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pork and shiitake nabe hot pot with yuba noodles

Make It Ahead

Pork and shiitake nabe hot pot with yuba noodles

Gluten-Free Friendly, Dairy-Free, Protein Plus

2 Servings, 710 Calories/Serving

30–40 Minutes

Get to know the deep, warming flavors of an iconic Japanese dish, named for the pot (or “nabe”) in which it’s traditionally cooked.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ ounce dried shiitake mushrooms
  • 2 pork blade steaks (about 6 ounces each)
  • 1-inch piece organic fresh ginger
  • 3 organic scallions
  • 1 ounce kimchi (optional)
  • 5 ounces organic shredded Savoy cabbage
  • 1 tablespoon gluten-free tamari
  • ½ pound Hodo spicy yuba noodles
  • 2 tablespoons white miso
  • 2 ounces organic shredded carrots
  • ¼ pound organic baby spinach
Chef's Tip
In Step 4, using a fine-mesh strainer to whisk in the miso is an optional but ingenious aid to dissolving the miso. Another option is to first whisk the miso with a little broth in a small bowl. If you whisk the miso directly into the broth without using either a strainer or a smaller vessel, the miso will form lumps.

Make It Ahead
The nabe broth can be prepared through Step 3 (don’t add the yuba). Let the broth cool, then cover and refrigerate overnight. Rewarm the broth the next day, then add the yuba and proceed with the rest of the recipe.

Nutrition per serving

Calories 710, Total Fat 36g (46% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 100mg (33% DV), Sodium 1530mg (67% DV), Total Carb. 40g (15% DV), Fiber 11g (39% DV), Total Sugars 11g (Incl. 3g Added Sugars, 6% DV), Protein 59g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the mushrooms

In a small sauce pot, combine the shiitake mushrooms and enough water to cover. Bring to a boil, remove from the heat, and let stand until softened, 8 to 10 minutes.
While the mushrooms soak, start preparing the remaining ingredients.

2

Prep the remaining ingredients; brown the pork

  • Pat the pork dry with a paper towel; season with salt and pepper and cut into 1-inch-wide strips.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Remove the mushrooms, reserving the soaking liquid. Discard the stems and thinly slice the mushroom caps.
  • If using, coarsely chop the kimchi for garnish.
In a large sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, stirring occasionally, until lightly browned but not yet cooked through, 2 to 3 minutes. Add the ginger, white parts of the scallions, and cabbage and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes.

3

Simmer the broth

To the pot with the pork, add the tamari and shiitake mushrooms. Pour in the reserved mushroom soaking liquid, stopping when you reach the grit. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the flavors start to combine and the pork is cooked through, 3 to 4 minutes. Stir in the yuba and cook until warmed through, 2 to 3 minutes.

4

Finish the dish

Remove the pot from the heat, immerse the bottom half of a fine-mesh strainer in the broth, and add the miso. With a whisk or fork, stir the miso until fully incorporated into the broth. Alternatively, in a small bowl, combine the miso with ½ cup broth; with a whisk or fork, stir until incorporated, then pour the miso broth into the pot.
Stir in the carrots and spinach (the carrots will soften and the spinach will wilt in the residual heat of the broth); season to taste with salt and pepper.

Serve

Transfer the soup to individual bowls. Garnish with the green parts of the scallions and as much kimchi as you like and serve.
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