miso soup | Jenn's Kitchen Diary https://jennskitchendiary.com Feasting Fancy on a Budget Tue, 30 May 2023 18:01:22 +0000 en-US hourly 1 https://wordpress.org/?v=6.9 https://jennskitchendiary.com/wp-content/uploads/2024/08/cropped-2-1-32x32.png miso soup | Jenn's Kitchen Diary https://jennskitchendiary.com 32 32 Easy Miso Hotpot https://jennskitchendiary.com/easy-miso-hotpot/?utm_source=rss&utm_medium=rss&utm_campaign=easy-miso-hotpot https://jennskitchendiary.com/easy-miso-hotpot/#respond Tue, 30 May 2023 18:01:17 +0000 https://jennskitchendiary.com/?p=3977 Who doesn’t love a full hotpot setup? It’s interactive, very fun. You dip and cook items as you eat. But sometimes, you don’t have the time or energy […]

The post Easy Miso Hotpot appeared first on Jenn's Kitchen Diary.]]> Who doesn’t love a full hotpot setup? It’s interactive, very fun. You dip and cook items as you eat. But sometimes, you don’t have the time or energy to deal with all the cleanup. So enter this recipe for an easy miso hotpot. You cook everything all at once in a big pot, and essentially have a big bowl of warm soupy goodness. No fuss from cooking as you go. I love this as an easy weeknight dinner.

What Goes Into Hotpot?

  • Flavorful Broth
  • An assortment of vegetables: napa cabbage, bok choy, yu choy
  • An assortment of proteins: thinly sliced meats, quick cooking seafood
Easy Miso Hotpot
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Easy Miso Hotpot

Miso soup hotpot with beef, shrimp, mushrooms, and vegetables
Course Main Course
Cuisine Chinese
Keyword miso soup hotpot, mixed hotpot, seafood hotpot
Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 people

Ingredients

  • 2 quarts low sodium chicken broth
  • 2 tbsp miso paste
  • 2 tsp instant dashi
  • 1 quart water
  • 1 head Napa cabbage chopped into 1 inch pieces
  • 1 bunch enoki mushroom washed, ends cut off, and separated into small sections
  • 3 trumpet mushrooms washed and thinly sliced
  • 1 package firm tofu cut into 1-inch cubes
  • 1 lb shrimp
  • 2 lbs thinly sliced beef
  • 1 bunch mung bean glass noodles

Dipping Sauce

  • 1/2 cup soy sauce
  • 1/4 cup chili crisp
  • 1 tbsp sugar
  • 1 tsp white vinegar

Instructions

  • Using a whisk, whisk in miso paste into 1/2 cup of hot water. When the miso paste is well dissolved, add into a large pot. Add in the chicken broth, instant dashi, and the rest of the water. Bring the pot of soup to a boil. Taste for seasoning and add salt, instant dashi, or fish sauce, or miso paste as needed.
  • When the broth comes to a boil, add in all of the napa cabbage. Simmer on medium for another 5 minutes. After the cabbage softens, add in trumpet mushrooms and enoki mushrooms. Allow to cook on medium heat another 5 minutes until mushrooms are cooked through.
  • Then add in shrimp, tofu cubes, and glass noodles and simmer for another 5 minutes on medium heat.
  • Lastly add in the thinly sliced beef and allow to cook through for another 30 seconds. Serve immediately.
  • Mix together dipping sauce: soy sauce, chili crisp, sugar, and vinegar. Dip each hotpot item into the dipping sauce and enjoy.
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