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.

Make It Ahead

Pork and shiitake nabe hot pot with yuba noodles

Gluten-Free, Dairy-Free

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)
Sun Basket 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

Nutrition per serving

Calories: 710, Protein: 59g (118% DV), Fiber: 11g (44% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 12g, Saturated Fat: 8g (40% DV), Cholesterol: 100mg (33% DV), Sodium: 1530mg (64% DV), Carbohydrates: 40g (13% DV), Total Sugars: 11g, Added Sugars: (Yuba noodles contain brown sugar and evaporated cane juice): 3g (6% DV).
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.

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.