Fridge Clean-Out Hot Pot
Fridge Clean-Out Hot Pot
Ingredients
- 1 pound frozen beef slices
- 1 packet Daisho hot and spicy hot pot base
- 1/2 head napa cabbage, cut into wedges
- 1 yellow onion, sliced
- 14 ounces firm tofu, cubed
- 4 green onions, 2 cut into 2-inch pieces, 2 chopped for garnish
- 1 bunch enoki mushrooms, root trimmed
- 6 ounces bok choy, small whole leaves
- 4 garlic cloves, whole
- 12 ounces udon noodles
Instructions
- 1
Place a large pot or pan suitable for hot pot on the stove over medium-high heat.
⏱️ 1 min
- 2
Arrange the napa cabbage wedges, sliced yellow onion, and cubed firm tofu evenly in the pot.
⏱️ 3 min
- 3
Add the 2-inch pieces of green onions, the trimmed enoki mushrooms (placed in the center), and the small whole bok choy leaves to the pot.
⏱️ 3 min
- 4
Tuck the whole garlic cloves among the vegetables in the pot.
⏱️ 1 min
- 5
Carefully pour the entire packet of Daisho hot and spicy hot pot base over all the ingredients in the pot.
⏱️ 1 min
- 6
Bring the mixture to a simmer, then reduce heat to medium-low and let it simmer for 10-12 minutes, or until the vegetables and tofu are tender and the broth is hot and bubbling.
⏱️ 12 min
- 7
Once the broth is actively simmering, carefully add the frozen beef slices to the hot pot, arranging them to cook quickly in the hot broth. Cook for 2-3 minutes, or until the beef is cooked through.
⏱️ 3 min
- 8
Serve the first bowl of hot pot with beef, vegetables, and broth. After consuming the first bowl, add the udon noodles to the remaining broth in the pot. Cook for 2-3 minutes, or according to package directions, until the noodles are tender.
⏱️ 3 min - 9
Garnish individual servings with the chopped green onions before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fridge Clean-Out Hot Pot
- 1 pound frozen beef slices
- 1 packet Daisho hot and spicy hot pot base
- 1/2 head napa cabbage, cut into wedges
- 1 yellow onion, sliced
- 14 ounces firm tofu, cubed
- 4 green onions, 2 cut into 2-inch pieces, 2 chopped for garnish
- 1 bunch enoki mushrooms, root trimmed
- 6 ounces bok choy, small whole leaves
- 4 garlic cloves, whole
- 12 ounces udon noodles
Instructions
- 1
Place a large pot or pan suitable for hot pot on the stove over medium-high heat.
⏱️ 1 min - 2
Arrange the napa cabbage wedges, sliced yellow onion, and cubed firm tofu evenly in the pot.
⏱️ 3 min - 3
Add the 2-inch pieces of green onions, the trimmed enoki mushrooms (placed in the center), and the small whole bok choy leaves to the pot.
⏱️ 3 min - 4
Tuck the whole garlic cloves among the vegetables in the pot.
⏱️ 1 min - 5
Carefully pour the entire packet of Daisho hot and spicy hot pot base over all the ingredients in the pot.
⏱️ 1 min - 6
Bring the mixture to a simmer, then reduce heat to medium-low and let it simmer for 10-12 minutes, or until the vegetables and tofu are tender and the broth is hot and bubbling.
⏱️ 12 min - 7
Once the broth is actively simmering, carefully add the frozen beef slices to the hot pot, arranging them to cook quickly in the hot broth. Cook for 2-3 minutes, or until the beef is cooked through.
⏱️ 3 min - 8
Serve the first bowl of hot pot with beef, vegetables, and broth. After consuming the first bowl, add the udon noodles to the remaining broth in the pot. Cook for 2-3 minutes, or according to package directions, until the noodles are tender.
⏱️ 3 min - 9
Garnish individual servings with the chopped green onions before enjoying.
⏱️ 1 min