Miso Kimchi Hot Pot (Miso Kimchi Nabe)
Start by stir-frying the pork until rich and savory, then simmer it with broth and vegetables to build deep, comforting flavor. Finish with noodles that soak up every spicy, tangy drop of the kimchi-laced broth.
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Product(s) Used
Special Diet
Dairy-FreeCourse
Main CourseMain Ingredient
PorkOccasion
Authentic JapaneseIngredients
- 1 tbsp toasted sesame oil
- 1/2 lb pork shoulder, cut into 1/8 inch slices
- 1 clove fresh garlic, grated
- 2 cups sliced kimchi, divided
- 4 cups chicken broth
- 1/2 large head 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, base trimmedÂ
- 1/2 package maitake mushrooms (or other Asian mushrooms, such as shiitake, shimeji, or oyster mushrooms)
- 1 naganegi Japanese long green onion (or 4 regular green onions), sliced diagonally
- 1 package medium-firm tofu, pressed and cut into 8 pieces
- 2-3 tbsp miso paste (any variety such as red, white)
- 1 tbsp San-J Tamari Soy Sauce
- 1 tbsp mirin
- 1 handful nira (garlic chives), cut to 1.5 inches long
- 1 package ramen noodles (cooked or dried instant ramen noodles)
Equipment
- portable gas burner
Directions
- Heat sesame oil in the pot over medium-low heat and add the sliced pork. Stir fry the meat until no longer pink. Add garlic and kimchi, then stir fry about 5 minutes.
- Add chicken broth and bring to a boil.
- Add the vegetables and tofu, then 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 noodles to the broth, cook, and enjoy.
Learn more about authentic Japanese hot pot in our article, A Complete Guide to Japanese Hot Pot.Â
