Miso Kimchi Hot Pot (Miso Kimchi Nabe)
4
Product(s) Used
Special Diet
Course
Main CourseMain Ingredient
Pork, Pasta & NoodlesOccasion
Ingredients
- 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
Directions
- 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.
