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We hope you got benefit from reading it, now let’s go back to delicious mild miso kimchi hot pot recipe. To make delicious mild miso kimchi hot pot you only need 9 ingredients and 13 steps. Here is how you do that.
The ingredients needed to make Delicious Mild Miso Kimchi Hot Pot:
- Use 1/4 Chinese or napa cabbage
- You need 400 grams Napa cabbage kimchi
- Use 300 grams Thinly sliced pork belly
- Provide 1/2 packages Shimeji mushrooms
- Prepare 1/2 block Firm tofu
- Use 1 bunch Garlic chives
- You need 2 tbsp Sesame oil (for stir frying)
- Take 1 tsp Dashi soup stock granules
- Get 1 1/2 tbsp Miso
Steps to make Delicious Mild Miso Kimchi Hot Pot:
- 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.
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