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