Description

A soothing hot pot is the perfect excuse to set out ingredients and casually dine at the table. Although this recipe can be executed at the stove, donabe hot pot is traditionally prepared on a portable burner at the table. Cook the tofu and vegetables first, then soak up the delicious broth with chewy ramen noodles as a second course.

Directions

1. 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.
2. 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.
3. 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.