Rich & Tasty Miso Hot Pot

• 1200 ml Water
• 2 tbsp Dashi stock granules
• 2 tbsp Sugar
• 5 tbsp Miso
• 4 tbsp Soy sauce
• 3 clove Grated garlic
• 1 to 2 tablespoons Grated ginger
• 100 grams Pork
• 100 grams Ground chicken
• 1 dash Grated ginger
• 1 stalk Japanese leek (green stalk only), finely chopped
• 2 tbsp Katakuriko
• 1/4 block Tofu (optional)
• 1/4 head Chinese cabbage
• 2 stalks Japanese leek
• 1 packet Bean sprouts
• 3 head Bok choy

1. Cut the stems of the bok choy lengthwise into halves or quarters, leaving the leaves intact.
2. Rinse and drain the bean sprouts.
3. Cut the Japanese leeks diagonally.
4. Cut the Chinese cabbage, separating the stem from the leaves.
5. Place the prepared vegetables in a clay pot, layering the vegetables with the stem of the Chinese cabbage on the very bottom.
6. Place all the ingredients in a bowl, then knead the meat mixture well.
7. In another pot, add the ingredients to prepare the soup.
8. Once the soup starts boiling, scoop up the meat mixture with a small spoon and drop it into the pot to make small meatballs.
9. When the meatballs float to the top, add the pork and remove from heat.
10. At this stage, the pork can be undercooked.
11. In the clay pot from Step 2, add the soup made in Step 6 and heat.
12. A portable stove is ideal for this.
13. It's ready to serve when all the ingredients are cooked.
14. Try adding udon noodles for variation, or add ramen noodles to the leftover soup.

water, granules, sugar, soy sauce, garlic, ginger, pork, ground chicken, ginger, stalk japanese, katakuriko, head chinese cabbage, stalks japanese, packet, bok choy

Taken from cookpad.com/us/recipes/169337-rich-tasty-miso-hot-pot (may not work)