Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Hot Pot is a broad term for an East Asian stew that contains any number of toppings, and it's typically served in cold weather seasons. In this quick vegetarian version, rice noodles soak up an incredible umami-rich lemongrass-miso broth in a bowl topped with broccolini, carrots, and shiitake mushrooms. Healthy and flavorful, this savory meal is sure to satisfy on a chilly evening.
In Your Box (serves 2)
- 4 oz. Broccolini
- 4 oz. Snow Peas
- 4 oz. Rice Noodles
- 4 oz. Shredded Red Cabbage
- 3½ oz. Shiitake Mushrooms
- 3 oz. Carrots
- 1 Red Fresno Chile
- 1 tsp. Chopped Ginger
- 1 Lemongrass, stalk
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) Wq4kBAP4
You Will Need
- Olive Oil
- 1 Small Pot
- 1 Wire-Mesh Strainer
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Thoroughly rinse produce and pat dry. Slice Fresno chile into thin rounds. Stem and slice shiitake mushrooms into ⅛” strips. Cut ends off broccolini and cut into 2” pieces. Halve lemongrass lengthwise and smash with a small pot or pan to release oils. Slice snow peas into thin strips. Trim and peel carrot and julienne into thin matchsticks.
Make the Broth and Soak the Noodles
Bring a small pot with miso, soy sauce, ginger, lemongrass, and 3 cups of water to a boil. Reduce to a simmer and cook for 10 minutes. Strain broth into a bowl and reserve, discarding solids in strainer. Place rice noodles in another bowl of very hot tap water and soak for 6-10 minutes, or until pliable. Drain noodles, place back into bowl, and set aside.
Cook the Broccolini
Warm a medium non-stick pan over medium-high heat and add 1 tsp. olive oil and broccolini. Cook for 3-4 minutes, or until the broccolini is crisp tender. Season with a pinch of salt and pepper, transfer to a plate, and wipe pan clean.
Cook the Mushrooms
Return pan to medium-high heat and add 1 tsp. olive oil and mushrooms to pan. Cook for 6-8 minutes, or until mushrooms are nicely browned. Season with a pinch of salt and pepper, transfer to a plate, and wipe pan clean.
Warm Snow Peas, Red Cabbage, and Carrots
Return pan to medium-high heat and add 1 tsp. olive oil, snow peas, red cabbage, and carrots to pan, keeping them separated in their parts of the pan as much as possible. (This makes the final plating nicer, but doesn't change the flavor.) Cook for 1-2 minutes, or until just warm. Season with a pinch of salt and pepper and set aside.
Plate the Dish
Place drained noodles in center of a bowl and arrange vegetables around the noodles. Pour hot broth into the bowl and garnish with Fresno peppers (to taste).
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