Easy Miso Hotpot (Japanese Nabe)
A healthy Japanese-inspired hotpot filled with tofu, mushrooms, and vegetables in a savory miso broth. Ready in 20 minutes!
Equipment
- large pot or donabe
- ladle
Ingredients
- 5 cups dashi broth or vegetable/chicken broth
- 3-4 tablespoons miso paste
- 14 oz firm or silken tofu, cubed
- 8 oz mixed mushrooms, sliced
- 2 medium carrots, thinly sliced
- 3 cups napa cabbage or bok choy, chopped
- 1 cup daikon radish, thinly sliced (optional)
- 3 green onions, sliced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- sesame seeds for garnish
Instructions
- Bring dashi or broth to a simmer over medium heat.
- Add carrots and daikon; cook 5–7 minutes.
- Add mushrooms, tofu, and cabbage; simmer 3–4 minutes.
- Make miso slurry with hot broth and miso paste. Whisk until smooth.
- Gently stir miso slurry, soy sauce, and sesame oil into pot without boiling.
- Serve with green onions and sesame seeds.
Notes
Do not boil after adding miso. Add noodles or protein as desired.