Kinoko Nabe with Miso Broth

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 onion, sliced 1 onion, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece ginger, sliced 1-inch piece ginger, sliced
• 8 shiitake mushrooms, stems removed and caps sliced 8 shiitake mushrooms, stems removed and caps sliced
• 1 cup enoki mushrooms, separated 1 cup enoki mushrooms, separated
• 1 cup shimeji mushrooms, separated 1 cup shimeji mushrooms, separated
• 1 cup oyster mushrooms, separated 1 cup oyster mushrooms, separated
• 1 cup tofu, cubed 1 cup tofu, cubed
• 2 cups leafy greens (such as spinach or bok choy), chopped 2 cups leafy greens (such as spinach or bok choy), chopped
• 2 green onions, sliced 2 green onions, sliced
• 1 tablespoon toasted sesame seeds (for garnish) 1 tablespoon toasted sesame seeds (for garnish)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 20g, 6g
• Protein: 10g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat sesame oil over medium heat. Add onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add shiitake mushrooms and cook for 2-3 minutes until slightly softened.
3. 3.
   Pour in vegetable broth and bring to a simmer.
4. 4.
   In a small bowl, whisk together miso paste, soy sauce, and mirin until well combined. Add the mixture to the pot and stir.
5. 5.
   Add enoki, shimeji, and oyster mushrooms to the pot. Simmer for 5 minutes.
6. 6.
   Gently add tofu and leafy greens to the pot and cook for an additional 2-3 minutes until heated through.
7. 7.
   Serve the Kinoko Nabe hot in individual bowls, garnished with sliced green onions and toasted sesame seeds.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before using them in the recipe. Remove any dirt or debris and trim the stems if necessary.
• Miso paste — Use a high-quality miso paste for the best flavor. Adjust the amount according to your taste preference, as miso can vary in saltiness.

Tips & Tricks

• For a heartier meal, you can add udon noodles or cooked rice to the hot pot.
• Customize the vegetables according to your preference. You can add sliced carrots, mushrooms, or any other vegetables you enjoy.
• Adjust the seasoning by adding more soy sauce or miso paste if desired.
• To enhance the umami flavor, consider adding a splash of sake or rice wine to the broth.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Kinoko Nabe as a standalone meal or with a side of steamed rice for a more substantial option. Provide individual bowls and chopsticks for each diner to enjoy the communal experience of cooking and sharing the hot pot.

Presentation advice

Present the Kinoko Nabe in a large, decorative pot at the center of the table. Garnish with sliced green onions and toasted sesame seeds for an appealing visual touch. Serve with a ladle for guests to serve themselves.