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<Spicy Soy Miso Japanese Hot Pot>

Updated: Feb 6







 


<Spicy Soy Miso Japanese Hot Pot/豆乳ピリ辛鍋 >


▼ Vegan


<Yield>  2 servings


<Prep time> 10 minutes 


<Cook time> 20 minutes


<Ingredients>


  • 4 cups chopped Bok Choy (400g)

  • 1 ½ cup chopped leeks/green onions (150g)

  • 2 cups shimeji mushrooms (100g)

  • 1 cup sliced carrot (50g)

  • 1 block firm or silken tofu (300g)

  • 1 piece fried tofu

  • 1 frozen udon noodle (200g)

(Feel free to use any vegetables you have in your fridge, such as carrot, sweet potatoes, kabocha squash, onion, cabbage, burdock, daikon radish, etc.)



Soup base

  • 10 cm piece of kombu

  • 4 pieces dried shiitake mushrooms

  • 2 ½ cups water

  • 3 tbsp mirin

  • 2 tbsp cooking sake

  • ¼ tsp salt

  • 2  tbsp-2 ½ tbsp red miso paste

  • 1 tsp-1 tbsp tobanjan paste

  • 1 tsp-1 tbsp grated ginger

  • 2 tbsp ground sesame seeds

  • 1 ½ cups soy milk (unsweetened)


Topping (optional)

chopped green onions

grated daikon radish


★Find Japanese ingredients here.


<Directions>

1. Prepare the vegetables: Wash and chop all the vegetables as per your liking.


2. Prepare the tofu: Cut the tofu into bite-sized cubes. Remove excess oil from the fried tofu by pressing it with a paper towel. Cut into thin strips.


3. Make Soup Base:

In a pot, soak kombu, dried shiitake mushrooms in water. Let it sit for a minimum of an hour to overnight. When the kombu and dried shiitake is fully hydrated, squeeze the dried shiitake mushrooms.


Remove the stems and cut them into small pieces and put them back into the pot. Then add in mirin, cooking sake, salt, tobanjan paste and grated ginger.


4. Cook Vegetables and Tofu:

Add all chopped vegetables except for the bok choy into the pot as well as the tofu. Close the lid and simmer until the vegetables are tender and the tofu is heated through around 10-15 minutes. Remove the kombu.


5. Adjust Seasoning:

Add in the bok choy and fried tofu. Dissolve the miso paste. Close the lid and simmer for another 3 mins. Add in the soy milk and ground toasted sesame seeds.  Remove from heat before it comes to a boil. Taste the hot pot and adjust the seasoning if required. You can add more miso paste or salt according to your preferences.


6. Serve:

Ladle the hot pot into individual bowls, making sure to distribute the vegetables and tofu evenly.

Enjoy your Spicy Soy Miso Hot Pot! Feel free to add your choice of noodles (udon noodle, ramen noodle etc) into the leftover soup with additional cheese and black pepper on top.


This customizable and flavorful hot pot is perfect for a cozy meal, and you can get creative with the ingredients based on what's in your fridge!


<Miwa’s tips> 

  1. If you are not plant-based, add chicken, salmon or oysters.

  2.  If you are making it for kids, keep the grated ginger and tobanjan paste to 1 tsp each. 

  3. Depending on the type of miso paste you use, the sodium content differs. Add a little bit at a time to adjust the taste.

  4. If the soup is too thick, add 1/2 cup of water.



<Storage time>

It’s the best when it’s served.


2024/1/06 MIWA


★If you want to establish a healthy homecooking habit with Japanese food, Join Ikigai Cooking Club!







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