Kimchi miso hotpot

Ingredients

Ingredient	Quantity	Preparation	Alternatives	Notes
Vegetable oil	1 tbsp
Sesame oil	1 tbsp
White onions	1	Finely sliced
Miso paste	80g
Sake	2 tbsp		Mirin
Dashi	1L
Kimchi	400g (including juice)
Ginger	20g	Finely grated (or shredded)
Mirin	2 tbsp
Gochujang			Hot chilli sauce
Soy sauce
Firm tofu	500g	Cut into 2cm blocks
Leeks	2	Cut into 1cm slices (at an angle)
Savoy cabbage	1/2	Cut into chunks
Mushrooms	400g			Particularly a mixture of kinds is nice
Ramen noodles	4 portions		Rice (prepare separately)

Other info

Timing: 25min

Produces: 4 servings

Used in: None

Variations

None

Instructions

1. Heat the oils in a deep pot and fry the onion until slightly softened.
2. Add the miso, sake, dashi, kimchi, ginger, and mirin. Bring to the boil.
3. Simmer for 10–15 minutes then season with the gochujang and soy sauce.
4. Add the remaining ingredients other than the ramen and boil for a further 5 minutes, until the vegetables are tender.
5. Add the ramen to the broth and cook until done.