Japanese Fusion Miso-Doenjang Pot

Ingredients

• 4 cups Dashi stock (kombu and bonito based)
• 2 tablespoons Shiro (white) miso paste
• 1 tablespoon Doenjang (Korean soybean paste)
• 250 grams Pork belly, thinly sliced
• 1 block Firm tofu, cubed
• 3 cups Napa cabbage, chopped into 2-inch pieces
• 4 pieces Shiitake mushrooms, sliced
• 1 tablespoon Mirin
• 1 teaspoon Grated ginger
• 2 stalks Green onions, chopped
• 2 cloves Garlic, minced
• 1 teaspoon Chili oil (Rayu)(optional)

Instructions

1. 1

   In a heavy-bottomed pot or donabe, lightly sauté the minced garlic and grated ginger until fragrant.

2. 2

   Add the thinly sliced pork belly to the pot and cook until it is no longer pink.

3. 3

   Pour in the dashi stock and mirin, then bring the mixture to a gentle simmer over medium heat.

4. 4

   Add the napa cabbage and shiitake mushrooms, covering the pot to let them soften for about 5 minutes.

5. 5

   In a small bowl, whisk together the white miso and doenjang with a ladle of the warm broth until completely smooth.

6. 6

   Lower the heat to low and stir the miso-doenjang slurry back into the pot; do not let it reach a rolling boil to preserve the flavor.

7. 7

   Gently add the cubed tofu and simmer for another 2 minutes until the tofu is heated through.

8. 8

   Garnish with fresh green onions and a drizzle of chili oil before serving hot.