Easy Miso Hotpot
Miso soup hotpot with beef, shrimp, mushrooms, and vegetables
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.