Meal-in-a-Bowl Noodle Vegetable Hot Pot

Entrees, Soups.
If you like the idea of dinner in a bowl, this hearty hot pot is for you. The miso broth is full of good things: rice vermicelli, black soybeans, kale and dried shiitake mushrooms, to name but a few. 

Meal-in-a-Bowl Noodle Vegetable Hot Pot


Quantity Ingredients
6 cups water
1 carrot, peeled and finely diced
1 tbsp plus 1 tsp. finely minced fresh ginger
1/2 oz dried shiitake mushrooms
1 small bunch (~3/4 lb.) kale
3-4 oz rice vermicelli
1 1/2 cups cooked black soybeans or 1 can black soybeans, dra
1/4 cup barley miso plus 2 tbsp. sweet white miso dissolve
Chili oil or hot pepper sesame oil to taste.


1. In a large soup pot, bring the water, carrot and 1 tablespoon of ginger to a boil. Meanwhile, break off the shiitake stems (or pry them out with a sharp paring knife). Discard the stems or reserve them for stock. 2. Break or chop the shiitake caps into tiny bits. Quickly rinse and drain, and add them to the soup. Press the shiitake down into the water with the back of a large spoon. Cover and cook over medium heat while you prepare the kale, about 5 minutes. 3. Holding the kale in a bunch, chop off and discard the stems. Slice kale as thinly as possible. (You should have about 5 cups very tightly packed. If you have more, put it aside for another use.) Rinse well and drain. 4. Return the soup to a rolling boil. Add the kale and push it under the water with the back of a large spoon. (It will seem like a lot, but will shrink dramatically.) Boil uncovered over medium-high heat until the kale is just short of tender, about 4 minutes. 5. Add the rice vermicelli and soybeans. Press the vermicelli under the liquid and separate the strands. (The pot will seem very crowded at this point!) Continue cooking at a moderate boil, stirring occasionally and pressing the ingredients down into the water, until the vermicelli are tender, about 2 minutes. 6. Reduce heat to low and stir in the dissolved miso, the remaining teaspoon of ginger and chili oil to taste. Use a slotted spoon and a ladle to transfer portions to large, deep bowls. Serve the hot pot with chopsticks and soup spoons. 

Source: The New Soy Cookbook by Lorna Sass, Chronicle Books, 1998. St. John's Club Kale Soup