Miso Tofu Hot Pot with Ramen

With homemade shiitake dashi as the base, this hot pot is the perfect warming noodle soup for two.

Calories

250

Carbohydrates

36g

Protein

30g

Potassium

642mg

Fiber

5g

Sugar

8g

Ingredients

Shiitake dashi

6 cups water
1 1/2 ounces dried shiitake mushroom caps (about 2 1/2 cups, or 22 caps), rinsed well
1 ounce dried kombu (about 1 [9-inch] square, halved)
1 ounce dried smoked bonito flakes (katsuobushi) (about 3 cups) (optional)

Miso-tofu hot pot

1 tablespoon toasted sesame oil
1 garlic clove, grated
2 teaspoons grated peeled fresh ginger
1 bunch scallions, white parts sliced, green parts thinly diagonally sliced, for garnish
2 teaspoons chile bean sauce (toban djan) (such as Lee Kum Kee)
1/4 cup junmai sake (such as Hakushika Junmai Yamadanishiki)
2 tablespoons white miso
1 tablespoon soy sauce
5 large napa cabbage leaves, cut into 1 1/2-inch pieces
3 ounces white beech mushrooms, trimmed and separated into clusters
2 medium carrots, peeled (using a julienne peeler, if desired) and thinly diagonally sliced
7 ounces firm silken tofu, drained and cut into 4 (1/2-inch-thick) slabs
Coarsely ground toasted sesame seeds, chile oil, kurozu (Japanese black vinegar), and pickled shiitakes, for serving
5 ounce fresh or thawed frozen ramen noodles (such as Sun Noodle), cooked according to package directions

Combine 6 cups water, shiitakes, and kombu in a 3-quart classic-style donabe. Let stand for 30 minutes.
Heat mixture, uncovered, over medium-low until steaming but not simmering (about 140°F), about 10 minutes. Cook 15 minutes, adjusting heat as needed to prevent simmering. Using a slotted spoon or spider, remove and discard kombu.
Stir in dried smoked bonito flakes, if using, and continue cooking over medium-low until flavors are infused, dashi has a light smoky flavor, and liquid has reduced to about 4 cups, 12 to 15 minutes. Remove from heat; pour through a fine wire-mesh strainer into a bowl, reserving shiitakes for another use.

Heat sesame oil in a 3-quart classic-style donabe over medium. Add garlic, ginger, and white scallion pieces. Cook, stirring constantly, until softened and fragrant, about 2 minutes. Push mixture to 1 side of pot, and add chile bean sauce to empty side. Cook, stirring constantly, until fragrant, about 30 seconds. Stir in sake, incorporating garlic, ginger, and white scallion pieces; cook 1 minute. Whisk together miso and 1/4 cup shiitake dashi in a small bowl until smooth; set aside. Stir soy sauce and remaining 3 3/4 cups shiitake dashi into pot. Cover and bring to a simmer over medium-low.
Uncover and stir in cabbage, mushrooms, and carrots. Add tofu. Cover and cook until tofu is heated through and vegetables are crisp-tender, 4 to 5 minutes. Stir in miso mixture. Using a spider or slotted spoon, divide vegetables and tofu between 2 serving bowls (about 2 cups each). Ladle about 1 cup of broth into each bowl; reserve remaining broth in donabe. Garnish with ground sesame seeds, chile oil, kurozu, pickled shiitakes, and green scallion pieces.
Reheat remaining broth (about 1 1/2 cups) in donabe over medium-low until steaming. Add ramen to broth; let stand until heated through. Serve as second course with hot pot.