Pork and Shiitake Nabe Hot Pot with Yuba Noodles
Yields: 2 servings
Get to know the deep, warming flavors of an iconic Japanese dish, named for the pot (or “nabe”) in which it’s traditionally cooked.
½ ounce dried shiitake mushrooms
2 pork blade steaks (about 6 ounces each)
1-inch piece fresh ginger
1 ounce kimchi (optional)
5 ounces shredded Savoy cabbage
1 tablespoon gluten-free tamari
½ pound Hodo Spicy Yuba Noodles Locate Product
2 tablespoons white miso
2 ounces shredded carrots
¼ pound baby spinach
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.
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.
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.
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.