Miso Flavored Hot Pot with Chicken Thigh and Vegetables

• 800 ml Dashi stock broth
• 4 tbsp Hatcho miso (or red miso)
• 2 clove Garlic
• 1 knob Ginger
• 2 tbsp Sake
• 2 tbsp Mirin
• 2 Chicken thigh
• 1/8 Napa cabbage
• 1/2 bag Chrysanthemum greens
• 1/2 bunch Shimeji mushrooms
• 1 pack Enoki mushrooms
• 1 Japanese leek
• 1/4 Daikon radish, medium
• 1/2 Carrot, medium
• 1 block Tofu
• 1 pack Shirataki noodles
• 2 servings Udon noodles

1. Grate the garlic and ginger.
2. Cut all the ingredients into bite-size pieces.
3. Boil dashi in a clay hot pot and add marked ingredients.
4. Dissolve the miso well.
5. Add other ingredients starting with ones that take longer to cook.
6. Cover with a lid and cook over medium heat.
7. Skim off scum and cook until all ingredients are cooked through.

broth, clove garlic, knob ginger, sake, mirin, chicken thigh, cabbage, chrysanthemum greens, mushrooms, pack enoki mushrooms, radish, carrot, pack, noodles

Taken from cookpad.com/us/recipes/159042-miso-flavored-hot-pot-with-chicken-thigh-and-vegetables (may not work)