Delicious Mild Miso Kimchi Hot Pot.
You can have Delicious Mild Miso Kimchi Hot Pot using 9 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Delicious Mild Miso Kimchi Hot Pot
- You need 1/4 of Chinese or napa cabbage.
- It's 400 grams of Napa cabbage kimchi.
- You need 300 grams of Thinly sliced pork belly.
- You need 1/2 packages of Shimeji mushrooms.
- You need 1/2 block of Firm tofu.
- You need 1 bunch of Garlic chives.
- You need 2 tbsp of Sesame oil (for stir frying).
- It's 1 tsp of Dashi soup stock granules.
- You need 1 1/2 tbsp of Miso.
Delicious Mild Miso Kimchi Hot Pot step by step
- 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..
