Delicious Mild Miso Kimchi Hot Pot

• 1/4 Chinese or napa cabbage
• 400 grams Napa cabbage kimchi
• 300 grams Thinly sliced pork belly
• 1/2 packages Shimeji mushrooms
• 1/2 block Firm tofu
• 1 bunch Garlic chives
• 2 tbsp Sesame oil (for stir frying)
• 1 tsp Dashi soup stock granules
• 1 1/2 tbsp Miso

1. Separate the cabbage into core and leaves, and cut into 1 to 2 cm strips.
2. Break the tofu into bite-size pieces, roughly shred the shimeji, and cut the chives into 7 to 8 cm pieces.
3. Heat the sesame oil in a frying pan.
4. Add in kimchi and stir-fry thoroughly.
5. Once the kimchi is cooked through, add the pork and continue stir-frying.
6. This is the pork and kimchi stir-fry.
7. Once the pork is cooked through, transfer to a clay pot.
8. Add 3.5 cups of water and dashi granules into the clay pot containing the pork and kimchi, and bring to a boil.
9. Once it starts to boil, lower the heat and dissolve the miso into the soup.
10. Add the core part of the cabbage, cover, and simmer over low heat for 5 to 10 minutes.
11. Once the core is cooked through, add the leaves and continue simmering for about 5 minutes.
12. Check the taste at this point since water starts to come out from cabbage.
13. If it seems too watery and lacks in taste, add a bit of salt.
14. Add the tofu and shimeji, put the lid back on and simmer for 5 to 10 minutes.
15. I actually added some leftover leek this time.
16. Add the chives and lightly spoon the soup over the ingredients.
17. Cover again and heat for about 5 minutes.
18. Once the chives are cooked through, it's done.
19. For the last bite of the meal, you can add some udon or rice porridge; either one goes well with the soup.
20. Today, I added beaten egg over udon.

chinese, cabbage, pork belly, mushrooms, tofu, garlic, sesame oil, granules

Taken from cookpad.com/us/recipes/155543-delicious-mild-miso-kimchi-hot-pot (may not work)