HOW TO PREPARE JAPANESE STYLE NZ LAMB SHOULDER SLICES HOT POT?

PRODUCT(S):

HOT POT | NZ PREMIUM GRASSFED LAMB SHOULDER HOT POT SLICES (FROM 454G)     
    
Preparation Time: 30 mins / Cook Time: 60 mins / Serving: 2

Ingredients:

1 x HOT POT | NZ PREMIUM GRASSFED LAMB SHOULDER HOT POT SLICES (FROM 454G)
2 quarts low-sodium beef stock
2 cups water
2 tablespoons white miso paste
2 tablespoons soy sauce
1 pack (.5-ounce) dried mushrooms
1 piece ginger root (2-inch), smashed
2 teaspoons kosher or sea salt
2 cups thinly sliced carrots
2 cups thinly sliced daikon radish
6 stalks bok choy, sliced, greens and whites separated
2 cups sliced Napa cabbage
4 ounces fresh shiitake mushrooms, sliced

Method:

1. In a medium stockpot combine stock, water, miso, soy sauce, dried mushrooms, ginger & salt. Bring to a boil, reduce heat to low & simmer 30 minutes to 1 hour. Using tongs, remove smashed ginger segment.
2. Add carrots, daikon & white bok choy to broth & simmer 5 minutes.
3. Stir in bok choy greens, cabbage & sliced mushrooms; simmer an additional 3 minutes.
4. Stir in bottom round beef slices, simmer at least one minute before serving.