Spicy Miso Hotpot
Spicy Miso Hotpot
Ingredients
For the Hotpot
- 1/2 Napa cabbage, leaves from 1/2 head
- 1/2 pound beef, thinly sliced
- 1/2 pound pork belly, thick cut, sliced
- 1 bundle enoki mushrooms
- 2 oyster mushrooms, thinly sliced
- 4 shiitake mushrooms, sliced
- 3 bundles bok choy
- 2 bundles Taiwanese Knife-Cut Noodles
For the Spicy Miso Broth
- 1/4 cup miso paste
- 1/4 cup hot water
- 4 cups water
- 2 tablespoons Sichuan hotpot soup base
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon rice vinegar
- 1/4 teaspoon MSG
- 1 tablespoon hot honey
For the Spicy Shabu Shabu Sauce
- 3 tablespoons natural peanut butter
- 3 tablespoons hot water
- 1 teaspoon soy sauce
- 1 teaspoon hot honey
- 2 garlic, cloves, minced
- 1 tablespoon chili oil
- 1 tablespoon cilantro, minced
- 1 tablespoon scallions, chopped
Instructions
- 1
Prepare the mushroom skewers: Take the thinly sliced oyster mushrooms and shiitake mushrooms and thread them onto 2 kabob skewers, alternating between each mushroom type. Set aside.
⏱️ 5 min
- 2
Assemble the cabbage and beef rolls: Layer the Napa cabbage leaves and half of the thinly sliced beef to form approximately 11 layers. Once layered, slice this stack into thirds. This creates compact bundles for the hotpot.
⏱️ 7 min
- 3
Prepare the spicy miso broth: In a medium bowl, dissolve the miso paste into 1/4 cup of hot water. Once smooth, add the remaining 4 cups of water, Sichuan hotpot soup base, soy sauce, Shaoxing wine, rice vinegar, MSG, and hot honey. Stir well to combine all ingredients.
⏱️ 5 min
- 4
Assemble and cook the hotpot: In a large pot, arrange the remaining hotpot ingredients: the prepared mushroom skewers, cabbage and beef rolls, remaining thinly sliced beef, sliced pork belly, enoki mushrooms, bok choy, and Taiwanese Knife-Cut Noodles. Pour the prepared spicy miso broth over all the ingredients. Cover the pot and cook on medium-high heat for 10 minutes, or until the meat is fully cooked and vegetables are tender.
⏱️ 10 min
- 5
Prepare the spicy shabu shabu sauce: While the hotpot is cooking, combine all the shabu shabu sauce ingredients in a small bowl: natural peanut butter, hot water, soy sauce, hot honey, minced garlic, chili oil, minced cilantro, and chopped scallions. Stir vigorously until the sauce is smooth and well combined.
⏱️ 8 min
- 6
Serve the hotpot immediately with the spicy shabu shabu sauce on the side for dipping. Enjoy your spicy miso hotpot!
Kitchen Tools
Nutrition Facts (per serving)
Spicy Miso Hotpot
For the Hotpot
- 1/2 Napa cabbage, leaves from 1/2 head
- 1/2 pound beef, thinly sliced
- 1/2 pound pork belly, thick cut, sliced
- 1 bundle enoki mushrooms
- 2 oyster mushrooms, thinly sliced
- 4 shiitake mushrooms, sliced
- 3 bundles bok choy
- 2 bundles Taiwanese Knife-Cut Noodles
For the Spicy Miso Broth
- 1/4 cup miso paste
- 1/4 cup hot water
- 4 cups water
- 2 tablespoons Sichuan hotpot soup base
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon rice vinegar
- 1/4 teaspoon MSG
- 1 tablespoon hot honey
For the Spicy Shabu Shabu Sauce
- 3 tablespoons natural peanut butter
- 3 tablespoons hot water
- 1 teaspoon soy sauce
- 1 teaspoon hot honey
- 2 garlic, cloves, minced
- 1 tablespoon chili oil
- 1 tablespoon cilantro, minced
- 1 tablespoon scallions, chopped
Instructions
- 1
Prepare the mushroom skewers: Take the thinly sliced oyster mushrooms and shiitake mushrooms and thread them onto 2 kabob skewers, alternating between each mushroom type. Set aside.
⏱️ 5 min - 2
Assemble the cabbage and beef rolls: Layer the Napa cabbage leaves and half of the thinly sliced beef to form approximately 11 layers. Once layered, slice this stack into thirds. This creates compact bundles for the hotpot.
⏱️ 7 min - 3
Prepare the spicy miso broth: In a medium bowl, dissolve the miso paste into 1/4 cup of hot water. Once smooth, add the remaining 4 cups of water, Sichuan hotpot soup base, soy sauce, Shaoxing wine, rice vinegar, MSG, and hot honey. Stir well to combine all ingredients.
⏱️ 5 min - 4
Assemble and cook the hotpot: In a large pot, arrange the remaining hotpot ingredients: the prepared mushroom skewers, cabbage and beef rolls, remaining thinly sliced beef, sliced pork belly, enoki mushrooms, bok choy, and Taiwanese Knife-Cut Noodles. Pour the prepared spicy miso broth over all the ingredients. Cover the pot and cook on medium-high heat for 10 minutes, or until the meat is fully cooked and vegetables are tender.
⏱️ 10 min - 5
Prepare the spicy shabu shabu sauce: While the hotpot is cooking, combine all the shabu shabu sauce ingredients in a small bowl: natural peanut butter, hot water, soy sauce, hot honey, minced garlic, chili oil, minced cilantro, and chopped scallions. Stir vigorously until the sauce is smooth and well combined.
⏱️ 8 min - 6
Serve the hotpot immediately with the spicy shabu shabu sauce on the side for dipping. Enjoy your spicy miso hotpot!