Asian Hot Pot

With Rice Noodles, Shiitake Mushrooms, and Sesame Oil

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Soy

Calories Conscious
Carb Conscious
Vegetarian
A note about serious food allergies

The origins of Chinese hot pot date back more than 1,000 years. More than just a meal, it’s often used to celebrate the New Year. Our version features shiitake mushrooms (prized for their rare and earthy flavor), fresh ginger, and green beans. The broth is fragrant and nourishing, and pairs perfectly with the crisp vegetables and vermicelli rice noodles that soak up every bit of saucy flavor.

In Your Box (serves 2)

  • 4 Green Onions
  • 3½ oz. Shiitake Mushrooms
  • 3 oz. Carrots
  • 5 oz. Green Beans
  • 4 oz. Rice Noodles, Vermicelli
  • ½ fl. oz. Toasted Sesame Oil
  • 1 Vegetable Bouillon Cube
  • Info
    4 fl. oz. Soy Sauce - Gluten-Free
  • 2 Tbsp. Chopped Ginger
  • 1 Tbsp. Sambal

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    575
  • Carbohydrates
    35g
  • Fat
    8g
  • Protein
    12g
  • Sodium
    3201mg

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • 2 Medium Pots
  • 1 Colander
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Bring a medium pot of water to a boil and then remove pot from the heat. Put a colander in the sink. Throughly rinse produce and pat dry. Slice green onions on a bias (45 degree angle). Thinly slice shiitake mushrooms. Peel carrot and slice into very thin strips or shave with a vegetable peeler.

  • Step 2 - Prepare the Vermicelli
    2

    Prepare the Vermicelli

    Rice vermicelli noodles need to be only soaked in hot water, instead of boiled, before they're ready to use. Add the noodles to pot of hot water, breaking them over the pot. Let the noodles soak until they're tender, about 5 minutes and drain in a colander.

  • Step 3 - Prepare the Broth
    3

    Prepare the Broth

    Meanwhile, place ⅓ of the sesame oil (reserving remaining 2 tsp. for plating) in a medium pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. (Side Note: Prepare for your kitchen to smell incredible: sesame oil + mushrooms = heaven.) Add the bouillon cube, 4 cups water, soy sauce to taste (go easy if you’re averse to salt), ginger (reserving a bit for garnish), and sambal to taste (things can get spicy). Turn heat to medium-high and bring to a boil.

  • Step 4 - Finish the Broth
    4

    Finish the Broth

    Add the green onions (reserving a small amount for garnish), shaved carrots (reserving a bit for garnish), and green beans. Lower the heat and simmer until the vegetables are tender, 6-7 minutes. Season with a pinch of salt and pepper.

  • Step 5 - Plate the Dish
    5

    Plate the Dish

    Divide the noodles evenly into bowls. Ladle broth over the noodles, ensuring each bowl gets mushrooms, green beans, and carrots. Garnish with remaining green onions, shaved or sliced carrot, remaining ginger, and a drizzle of remaining sesame oil.

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