Miso Udon Noodle Hot Pot

• 800 ml Dashi stock
• 2 tbsp Hatcho miso (or red miso)
• 2 tbsp Blended miso
• 2 tsp Gochujang
• 2 tbsp Sake
• 2 tbsp Mirin
• 1 knob Grated ginger
• 150 grams Pork belly (thinly sliced)
• 1/8 Chinese cabbage
• 1/4 Daikon radish
• 1/2 Carrot
• 2 Japanese leek
• 1 packet Maitake mushrooms (enoki or shimeji mushrooms)
• 1/3 Kamaboko
• 2 portions Cooked udon noodles
• 2 Eggs

1. Cut all the vegetable into bite sizes.
2. Warm the dashi stock in an earthenware pot.
3. After the dashi comes to the boil add the ingredients (dissolve the miso well).
4. After bringing to the boil, add the vegetables (put vegetables that take longer to cook first).
5. Add the pork.
6. When the vegetables are tender, add the udon to cook.
7. Tip the eggs on top and cook to your liking.
8. Done.

stock, miso, miso, gochujang, sake, mirin, ginger, belly, chinese cabbage, radish, carrot, maitake mushrooms, kamaboko, noodles, eggs

Taken from cookpad.com/us/recipes/155880-miso-udon-noodle-hot-pot (may not work)