Miso Hot Pot with Meatballs

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Traditional in Japanese cooking, miso is most associated with soup but can also be used in marinades, sauces, glazes, pickles, and even desserts. Made by fermenting soybeans (as well as other grains and beans), it comes in a range of varieties and flavors, from sweet and mild to salty, earthy, and funky. This warm, comforting, and versatile Japanese-style recipe uses white miso, which is easy to find at most supermarkets. Take the rest of the ingredient list as a guide and swap in whatever vegetables you have in your fridge. Though this “hot pot” recipe is not prepared and served the traditional way in a communal pot at the table this version is still the ultimate in one-pot cooking and a convivial way to share a meal with family and friends. For an even heartier supper, serve with rice or add cooked noodles to the broth as a finish.

Miso Hot Pot with Meatballs Recipe

Serves 4 | Active: 20 min | Total: 35 min

Miso Hot Pot with Meatballs

Miso Hot Pot with Meatballs Ingredients

• 1/2 lb. ground pork or chicken
• 2 large scallions, 1 finely chopped and 1 sliced
• 1 tbsp. peeled and finely chopped ginger, divided
• 1 tbsp. soy sauce, divided
• 1/2 tsp. kosher salt, plus more to taste
• 1 quart low-sodium chicken broth
• 2 cloves garlic, finely chopped
• 1/4 cup white miso
• 4 large napa cabbage leaves, coarsely chopped
• 7 to 8 oz. firm tofu, sliced into 3/4-inch squares
• 2 carrots, thinly sliced
• 1 package (3.5 oz.) beech mushrooms, bases trimmed,
• or shiitake mushrooms, stems removed and caps halved
• 12 frozen shrimp shumai or other dumplings
• Shichimi togarashi and sesame-chile oil (such as la-yu), for serving

Miso Hot Pot with Meatballs Preparation

1. Make the meatballs: In a medium bowl, combine the ground pork or chicken, 1 tbsp. water, finely chopped scallion, 1 tsp. ginger, 2 tsp. soy sauce, and salt. Using hands, mix vigorously until the meat is sticky and lighter in color.
2. In a Japanese donabe or a wide, low pot, combine the chicken broth, garlic, and remaining 2 tsp. ginger over medium-high heat. Bring broth to a boil, then reduce to a simmer. Whisk in the miso and remaining 1 tsp. soy sauce. Taste and add salt if needed. With wet hands, form tablespoon-size meatballs and add to the broth. Add the cabbage, tofu, carrots, and mushrooms. Cover and return to a gentle simmer; cook for 5 minutes.
3. Nestle the frozen dumplings into the broth. Cover again and continue simmering for 5 minutes more, until the meatballs are cooked through and the vegetables are tender. Top with the sliced scallion. Bring the pot to the table with a ladle and soup bowls. Let everyone serve themselves. Garnish with shichimi togarashi and/or chile oil for a little heat, if desired.