Recipe: Scrummy Delicious Mild Miso Kimchi Hot Pot

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Before you jump to Delicious Mild Miso Kimchi Hot Pot recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

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As you can see, you don't need to stuff your face with junk food when you want to feel better! Try some of these suggestions instead.

We hope you got benefit from reading it, now let's go back to delicious mild miso kimchi hot pot recipe. You can cook delicious mild miso kimchi hot pot using 9 ingredients and 13 steps. Here is how you do that.

The ingredients needed to prepare Delicious Mild Miso Kimchi Hot Pot:

1. Prepare 1/4 of Chinese or napa cabbage.
2. Get 400 grams of Napa cabbage kimchi.
3. Get 300 grams of Thinly sliced pork belly.
4. Get 1/2 packages of Shimeji mushrooms.
5. Prepare 1/2 block of Firm tofu.
6. You need 1 bunch of Garlic chives.
7. Use 2 tbsp of Sesame oil (for stir frying).
8. Get 1 tsp of Dashi soup stock granules.
9. Get 1 1/2 tbsp of Miso.

Instructions to make Delicious Mild Miso Kimchi Hot Pot:

1. 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..
2. Heat the sesame oil in a frying pan. Add in kimchi and stir-fry thoroughly..
3. Once the kimchi is cooked through, add the pork and continue stir-frying..
4. This is the pork and kimchi stir-fry. Once the pork is cooked through, transfer to a clay pot..
5. Add 3.5 cups of water and dashi granules into the clay pot containing the pork and kimchi, and bring to a boil..
6. Once it starts to boil, lower the heat and dissolve the miso into the soup..
7. Add the core part of the cabbage, cover, and simmer over low heat for 5 to 10 minutes..
8. Once the core is cooked through, add the leaves and continue simmering for about 5 minutes..
9. 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..
10. 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..
11. Add the chives and lightly spoon the soup over the ingredients. Cover again and heat for about 5 minutes..
12. Once the chives are cooked through, it's done..
13. 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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