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Delicious Mild Miso Kimchi Hot Pot
Delicious Mild Miso Kimchi Hot Pot

Before you jump to Delicious Mild Miso Kimchi Hot Pot recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Treats.

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If you are not sensitive to nuts, try having some almonds! As an all-in-one power booster, almonds provide many health advantages. These types of nuts contain quite a lot of vitamins E, B2, and manganese. Almonds, like turkey, come with the enzyme tryptophan that may often allow you to be sleepy. In the case of almonds, however, they wont cause you to long for a nap. Instead, these nuts help to reduce stress and provide a relaxing feeling throughout your body. From time to time eating almonds can also be a mood increaser!

A large selection of easy health snacks is easily obtainable. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to delicious mild miso kimchi hot pot recipe. To make delicious mild miso kimchi hot pot you need 9 ingredients and 13 steps. Here is how you do that.

The ingredients needed to make Delicious Mild Miso Kimchi Hot Pot:
  1. Get 1/4 Chinese or napa cabbage
  2. Use 400 grams Napa cabbage kimchi
  3. Take 300 grams Thinly sliced pork belly
  4. Take 1/2 packages Shimeji mushrooms
  5. You need 1/2 block Firm tofu
  6. Prepare 1 bunch Garlic chives
  7. Take 2 tbsp Sesame oil (for stir frying)
  8. Take 1 tsp Dashi soup stock granules
  9. Use 1 1/2 tbsp Miso
Steps 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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