Asian Shiitake Hot Pot

With Shiitake Mushrooms, Broccolini, and Snow Peas

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Soy

Calories Conscious
Vegetarian
A note about serious food allergies

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)

  • 1 Red Fresno Chile
  • 3½ oz. Shiitake Mushrooms
  • 4 oz. Broccolini
  • 1 Lemongrass, stalk
  • 4 oz. Snow Peas
  • 3 oz. Carrots
  • Info
    2 Tbsp. Miso Paste - Gluten-Free
  • Info
    1 fl. oz. Soy Sauce - Gluten-Free
  • 1 tsp. Chopped Ginger
  • 4 oz. Rice Noodles
  • 4 oz. Shredded Red Cabbage
  • Nutrition (per serving)

  • Calories
    378
  • Carbohydrates
    54g
  • Fat
    9g
  • Protein
    12g
  • Sodium
    2207mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Wire-Mesh Strainer
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • Step 1 - Prepare the Ingredients
    1

    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.

  • Step 2 - Make the Broth and Soak the Noodles
    2

    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.

  • Step 3 - Cook the Broccolini
    3

    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.

  • Step 4 - Cook the Mushrooms
    4

    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.

  • Step 5 - Warm Snow Peas, Red Cabbage, and Carrots
    5

    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.

  • Step 6 - Plate the Dish
    6

    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).