Hokkaido-Style Salmon & Tofu Hot Pot

1. 1

   Bring the water to a boil in a large pot and add the dashi powder, mix well until the powder is dissolved. Turn the heat down to a low simmer.

2. 2

   Put the miso in a small mesh strainer and submerge it halfway into the simmering water. Use a spoon or chopsticks to swirl the miso and help it dissolve into the water through the strainer.

3. 3

   If using fresh or thawed salmon, add it to the miso broth and simmer until translucent, 2-3 minutes.

4. 4

   Add the mushrooms and cabbage and stir until just cooked through, about a minute. Then gently add the tofu (and salmon, if using cooked salmon) and cook until just heated through.

5. 5

   Turn the heat off and sprinkle fresh scallions into the soup. Gently stir the broth to mix up the miso again, then spoon into bowls. Optional: serve with steamed rice and pickled daikon radish.

No additional tips available.