Miso Chicken Hot Pot
Miso Chicken Hot Pot
Ingredients
For the Chicken Meatballs
- 750 g chicken mince
- 1 1/2 tablespoons soy sauce
- 15 g ginger paste
- 1 teaspoon black pepper
- 1 egg, whole
- 1 tablespoon potato starch, optional
For the Vegetables & Greens
- 200 g king oyster mushrooms, torn
- 150 g enoki mushrooms
- 150 g daikon, sliced
- 200 g napa cabbage, ribs and leaves separated
- 50 g leek, sliced
- as needed mizuna or rocket, optional
For the Broth
- 500 g low-salt chicken stock
- 700 ml water
- 2 tablespoons white miso, (about 40 g)
Instructions
- 1
In a large bowl, combine the chicken mince, soy sauce, ginger paste, black pepper, egg, and potato starch (if using). Mix by hand until the mixture is sticky and cohesive.
⏱️ 5 min
- 2
In a wide pot or donabe, add the low-salt chicken stock and water. Bring to a gentle simmer over medium heat.
⏱️ 5 min
- 3
In a small bowl, dissolve the white miso with a ladle of hot broth from the pot. Stir until completely smooth, then return the dissolved miso mixture to the pot.
⏱️ 2 min
- 4
Using two spoons, shape the chicken mixture into small meatballs and carefully drop them into the simmering broth.
⏱️ 3 min
- 5
Cook the meatballs for about 5 minutes, or until they are just set and floating on the surface. Remove them from the pot with a slotted spoon and set aside.
⏱️ 5 min
- 6
Add the sliced daikon, napa cabbage ribs, sliced leek, and torn king oyster mushrooms to the broth. Simmer for 4–5 minutes.
⏱️ 5 min
- 7
Add the enoki mushrooms and napa cabbage leaves to the pot. Simmer for another 1–2 minutes.
⏱️ 2 min - 8
Return the cooked chicken meatballs to the pot. Cook everything together for 5–7 minutes to allow the flavors to meld and ensure all ingredients are thoroughly heated.
⏱️ 7 min
- 9
Turn off the heat. If using mizuna or rocket, add it to the pot and let it wilt in the residual heat.
⏱️ 1 min
- 10
Taste the hot pot and adjust seasoning if needed.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Miso Chicken Hot Pot
For the Chicken Meatballs
- 750 g chicken mince
- 1 1/2 tablespoons soy sauce
- 15 g ginger paste
- 1 teaspoon black pepper
- 1 egg, whole
- 1 tablespoon potato starch, optional
For the Vegetables & Greens
- 200 g king oyster mushrooms, torn
- 150 g enoki mushrooms
- 150 g daikon, sliced
- 200 g napa cabbage, ribs and leaves separated
- 50 g leek, sliced
- as needed mizuna or rocket, optional
For the Broth
- 500 g low-salt chicken stock
- 700 ml water
- 2 tablespoons white miso, (about 40 g)
Instructions
- 1
In a large bowl, combine the chicken mince, soy sauce, ginger paste, black pepper, egg, and potato starch (if using). Mix by hand until the mixture is sticky and cohesive.
⏱️ 5 min - 2
In a wide pot or donabe, add the low-salt chicken stock and water. Bring to a gentle simmer over medium heat.
⏱️ 5 min - 3
In a small bowl, dissolve the white miso with a ladle of hot broth from the pot. Stir until completely smooth, then return the dissolved miso mixture to the pot.
⏱️ 2 min - 4
Using two spoons, shape the chicken mixture into small meatballs and carefully drop them into the simmering broth.
⏱️ 3 min - 5
Cook the meatballs for about 5 minutes, or until they are just set and floating on the surface. Remove them from the pot with a slotted spoon and set aside.
⏱️ 5 min - 6
Add the sliced daikon, napa cabbage ribs, sliced leek, and torn king oyster mushrooms to the broth. Simmer for 4–5 minutes.
⏱️ 5 min - 7
Add the enoki mushrooms and napa cabbage leaves to the pot. Simmer for another 1–2 minutes.
⏱️ 2 min - 8
Return the cooked chicken meatballs to the pot. Cook everything together for 5–7 minutes to allow the flavors to meld and ensure all ingredients are thoroughly heated.
⏱️ 7 min - 9
Turn off the heat. If using mizuna or rocket, add it to the pot and let it wilt in the residual heat.
⏱️ 1 min - 10
Taste the hot pot and adjust seasoning if needed.
⏱️ 1 min