A nourishing miso hot pot loaded with napa cabbage, tender pork belly, and tofu.
The deep umami of the miso makes the soup extra comforting—perfect for chilly days.
Finish with udon noodles or rice porridge for a satisfying meal.
15 minutes
Emi Matsuyama
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 294g thinly-sliced pork belly
- 1/2 napa cabbage
- 1 pack silken tofu (or less to taste)
- A1200ml water
- A60ml white dashi (10x concentrate)
- A45ml mirin
- A10ml chicken bouillon powder
- A60ml miso
- chopped green onions , as needed (optional)
- toasted white sesame seeds, to taste (optional)
- freshly ground black pepper, to taste (optional)
DIRECTIONS
Preparation
Roughly chop the napa cabbage. Cut the pork belly into bite-size pieces. Cut the tofu into 8 equal pieces.- 1
In a large pot, combine all A ingredients ( water, dashi, mirin, bouillon, miso) and bring to a boil over high heat. Once boiling, add the napa cabbage and simmer over medium to medium-low heat until the cabbage is tender.
- 2
Add the tofu and pork belly. Simmer until fully cooked.
- 3
Skim off any foam or scum, then dissolve the miso into the broth. Adjust the amount to taste.
- 4
Serve with chopped green onions, sesame seeds, and black pepper, if desired.
RecipeID
157
Tips & Notes
Use white dashi (10x concentrate). (This translates to a ratio of 1 part dashi to 9 parts water when making soup.)
For 2 servings, refer to the reduced measurements listed below.
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"I’m a mother of four children, ages 9 to 14. After marrying my husband, who has Korean roots, I began learning how to cook Korean dishes and now specialize in healthy Korean home cooking with beneficial medicinal properties. I also love sharing a variety of everyday recipes, from family favorites that kids adore, to quick and budget-friendly meals, as well as special dishes perfect for entertaining on important occasions."