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We hope you got insight 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 cook that.

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

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