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Miso Kimchi Hot Pot (Miso Kimchi Nabe)


Product(s) Used

Special Diet


Main Course

Main Ingredient

Pork, Pasta & Noodles



  • 1 tbsp Toasted sesame oil
  • 1 clove fresh garlic, grated
  • 1/2 lb Pork shoulder, cut into 1/8 inch slices
  • 2 cups Sliced Kimchi divided 
  • 4 cups Chicken broth
  • 1/2 head Large cabbage, cut into 2-3 inch chunks
  • 1/2 Carrot, cut into 2 inch long slices, about 1/8 inch thick
  • 1/2 package Enoki mushrooms, bottom trimmed 
  • 1/2 package Maitake mushrooms (other Asian mushrooms work, such  as shiitake, shimeji, oyster mushrooms)
  • 1 Naganegi (Japanese long green onion) or 4 regular green onions, Sliced diagonally
  • 1 package Medium-firm tofu, cut into 8 pieces
  • 2-3 tbsp Miso paste (such as red, white, any variety works)
  • 1 tbsp San-J Tamari soy Sauce
  • 1 tbsp Mirin
  • Handful Nira (garlic chives) cut into 1.5 inches long
  • 1 package Ramen noodles, cooked or dried instant ramen noodles


  • Heat 1 Tbsp. sesame oil in the pan over medium-low heat and add the sliced pork. Stir fry the meat until no longer pink. Add kimchi and stir fry for about 5 minutes.
  • Bring chicken broth to a boil in a pot and add 1.
  • Add rest of ingredients except nira (Cabbage, mushrooms, tofu naganegi) and cover to cook on medium heat.
  • Stir in miso, Tamari soy sauce and Mirin to the broth.
  • Sprinkle nira on top.
  • For shime at the end, add ramen noodle to the broth, cook, and enjoy.

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