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1
Separate the cabbage into core and leaves, and cut into 1 to 2 cm strips.
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2
Break the tofu into bite-size pieces, roughly shred the shimeji, and cut the chives into 7 to 8 cm pieces.
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3
Heat the sesame oil in a frying pan.
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4
Add in kimchi and stir-fry thoroughly.
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5
Once the kimchi is cooked through, add the pork and continue stir-frying.
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6
This is the pork and kimchi stir-fry.
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7
Once the pork is cooked through, transfer to a clay pot.
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8
Add 3.5 cups of water and dashi granules into the clay pot containing the pork and kimchi, and bring to a boil.
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9
Once it starts to boil, lower the heat and dissolve the miso into the soup.
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10
Add the core part of the cabbage, cover, and simmer over low heat for 5 to 10 minutes.
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11
Once the core is cooked through, add the leaves and continue simmering for about 5 minutes.
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12
Check the taste at this point since water starts to come out from cabbage.
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13
If it seems too watery and lacks in taste, add a bit of salt.
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14
Add the tofu and shimeji, put the lid back on and simmer for 5 to 10 minutes.
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15
I actually added some leftover leek this time.
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16
Add the chives and lightly spoon the soup over the ingredients.
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17
Cover again and heat for about 5 minutes.
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18
Once the chives are cooked through, it's done.
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19
For the last bite of the meal, you can add some udon or rice porridge; either one goes well with the soup.
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20
Today, I added beaten egg over udon.
