Monday, June 16, 2014

Cooking Lab - Winter Miso Nabe Soup with Assorted Fishballs (冬天就是要吃日式味噌火鍋)

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 everyone to enjoy the experience. 



(c) GMV - Got My Vote!

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.



- 150g packet silken tofu 
- 150g fried puff tofu 
- 3 tablespoon miso paste 
- 1 tablespoon light soy sauce 
- 1 teaspoon sugar 
- 1 bunch enoki mushroom 
- 100g homemade fish balls 
- 100g mixed assorted fish balls 
- 100g clams 
- 100g Korean fishcakes 
- 100g pork balls  
- 300g winter vegetables 
- 10g Korean pickles


1. Add 2 cups of chicken stock in a large pot and fill with water until the pot is 80% full. Bring it to boil.

2. Dissolve the miso paste into the boiling stock. Add in soy sauce and sugar.

3. Slice the fried tofu puffs into triangles and thickly slice the silken tofu.

4. Add them into the miso broth.

5. 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.

6. Add in the pork balls, fish cakes or fishballs.

7. Turn up the heat, arrange the enoki mushrooms, clams, and the vegetables in the pot.

8. Bring the pot back to boil.

9. Cook for further 5 minutes.

10. Serve the soup & assorted fish balls into individual bowls.

11. Top with pickles.

12. Serve immediately.

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.