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The ingredients needed to make Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs:
- Prepare Hot pot soup
- Get 4 tbsp A- Miso
- You need 1 tbsp A- Soy sauce
- Use 1 tbsp A- Cooking sake
- You need 1 tbsp A- Garlic (grated) *paste is fine too
- Take 1 tbsp A- Chicken stock granules
- Get 1 tsp A- Weipa (if available, also fine without it)
- Get 1 tbsp A- Gochujang
- Prepare 1200 ml Water
- Get Tofu meatballs
- Get 300 grams Tofu (Silken)
- Prepare 150 grams B- Chicken thigh (ground)
- Take 2 tbsp B- Japanese leek (minced)
- Provide 1 tbsp B- Katakuriko
- Use 1 tbsp B- Ground sesame seeds
- Get 1 tbsp B- Ginger (minced)
- Use 1 B- Egg
- Get Hot pot ingredients
- Use 1 bunch Bok choy
- Take 150 grams Chinese cabbage
- Provide 1 Enoki mushrooms
- You need 2 slice Aburaage
- Take 1 bunch Chinese chives
- Provide 1/2 bunch Mizuna greens
- Provide 1 Carrot
- Use 200 grams Kimchi
Steps to make Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs:
- This time, I used this "Chef Kawagoe's Recommended" kimchi. I recommend it since it's exactly at 200 g, and has a delicious "umami" taste from vegetables and seafood.
- Combine and mix all the A- ingredients.
- It's done once it's mixed like this.
- Peel the skin off the carrot, and thinly slice it into strips using a peeler.
- Slice like this. Thinly slice the remainder of the carrot and put them all together.
- Using a clean cloth, squeeze out excess water from the tofu.
- Squeeze out as much water as you can, and once it looks crumbly like this, it's done.
- Combine and mix all the ingredients from step 7 and B-.
- Mix well until it starts to get sticky.
- In a hot pot containing 6 cups of water, add in the seasoning ingredients from step 3 and bring to a boil over medium heat. Spoon the tofu meatballs from step 9 into the pot.
- Cover the pot and cook for 5 minutes over medium heat. It's done once the meatballs start to float to the surface like this. Set aside the meatballs in a bowl at this point.
- For vegetables, let's prepare the ones you like. Make sure to drain excess oil from the aburaage (cut into your preferred size) by pouring boiling water over it.
- Add those veggies that take time to cook first, such as the core of the bok choy, Chinese cabbage, etc.
- Once they're wilted a little, add the carrot and aburaage.
- To finish, add the enoki mushrooms, mizuna greens, Chinese chives, kimchi, and tofu meatballs. It's done after having simmered for about 5 minutes. It's a delicious soup with plenty of flavor.
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