Nabemono Know-How
Sliced Ribeye and Spring Vegetables Simmered in Miso Hot Pot with Udon Noodles
40 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take
This classic Japanese nabe lets you practice the art of communal hot pot, with each ingredient contributing flavor to a rich miso broth. You’ll learn why gentle simmering is the secret to juicy steak and vibrant veggies.
Equipment needed
- Donabe (Japanese clay pot) or Dutch oven
Ingredients
Yield
4
Instructions
- 01In a large Dutch oven or donabe, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat.
- 02Place the miso paste in a small bowl and whisk in a ladleful of hot broth until smooth. Stir this miso slurry back into the pot.
- 03Add the sliced onion to the broth and simmer for 3 minutes until just starting to soften.
- 04Add the green beans and purple broccoli. Simmer for another 4 minutes until crisp-tender.
- 05Add the tomato wedges and simmer for 2 minutes to gently soften but not dissolve them.
- 06Nestle the udon noodles into the broth and heat through, 2 to 3 minutes for fresh or frozen. Separate gently with chopsticks as they loosen.
- 07Arrange the sliced ribeye steak on top of the simmering broth and cover. Turn off the heat and let rest for 2 to 3 minutes, until the beef is just pink and tender.
- 08Ladle the broth, noodles, vegetables, and slices of ribeye into bowls. Garnish generously with sliced scallions.
- 09Taste and season each bowl with salt or more soy sauce as desired. Serve piping hot.
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