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Winter Miso Nabe Soup with Assorted Fishballs
GMV - Got My Vote!'
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Japanese miso hot pot (nabe) is extremely popular in Winter. It is hearty, filling and has a beautiful rich flavour.
Generally you can adapt and add in whatever you fancy. We generally enjoy plonking fish balls into the pot to make it vibrant and playful for the young ones to enjoy the experience.
To make an inviting winter pot of wonders, gather up your favorite veggies, meats, mushroom and cook while you wait. It is simple and you will have a lot of fun in the process.
: 20 minutes
: 10 minutes
: 8 servings
150g packet silken tofu
150g fried puff tofu
3 tablespoon miso paste
1 tablespoon light soy sauce
1 teaspoon sugar
1 bunch enoki mushroom
homemade fish balls
100g mixed assorted fish balls
100g Korean fishcakes
300g winter vegetables
10g Korean pickles
Add 2 cups of chicken stock in a large pot and fill with water until the pot is 80% full. Bring it to boil.
Dissolve the miso paste into the boiling stock. Add in soy sauce and sugar.
Slice the fried tofu puffs into triangles and thickly slice the silken tofu.
Add them into the miso broth.
Simmer for 10 minutes or until the tofu fully absorbed the miso broth.
Tip: the longer you leave the tofu in there, the more flavorful they will become.
Add in the pork balls, fish cakes or fishballs.
Turn up the heat, arrange the enoki mushrooms, clams, and the vegetables in the pot.
Bring the pot back to boil.
Cook for further 5 minutes.
Serve the soup & assorted fish balls into individual bowls.
Top with pickles.
Nabe is nutritious, simple and heathy. A good change from the normal heavy winter comfort meals.
A very homely, smoothing and comforting hotpot that everyone love to come home to.
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