Miso Udon Noodle Hot Pot Recipe

Name: Miso Udon Noodle Hot Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 ml Dashi stock; 2 tbsp Hatcho miso (or red miso); 2 tbsp Blended miso; 2 tsp Gochujang; 2 tbsp Sake; 2 tbsp Mirin; 1 knob Grated ginger; 150 grams Pork belly (thinly sliced); 1/8 Chinese cabbage; 1/4 Daikon radish; 1/2 Carrot; 2 Japanese leek; 1 packet Maitake mushrooms (enoki or shimeji mushrooms); 1/3 Kamaboko; 2 portions Cooked udon noodles; 2 Eggs

Servings: persons

800 ml Dashi stock
2 tbsp Hatcho miso (or red miso)
2 tbsp Blended miso
2 tsp Gochujang
2 tbsp Sake
2 tbsp Mirin
1 knob Grated ginger
150 grams Pork belly (thinly sliced)
1/8 Chinese cabbage
1/4 Daikon radish
1/2 Carrot
2 Japanese leek
1 packet Maitake mushrooms (enoki or shimeji mushrooms)
1/3 Kamaboko
2 portions Cooked udon noodles
2 Eggs

1
Cut all the vegetable into bite sizes.
2
Warm the dashi stock in an earthenware pot.
3
After the dashi comes to the boil add the ingredients (dissolve the miso well).
4
After bringing to the boil, add the vegetables (put vegetables that take longer to cook first).
5
Add the pork.
6
When the vegetables are tender, add the udon to cook.
7
Tip the eggs on top and cook to your liking.
8
Done.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 800 ml Dashi stock, 2 tbsp Hatcho miso (or red miso), 2 tbsp Blended miso, 2 tsp Gochujang, and more.

Yes, Miso Udon Noodle Hot Pot falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Udon Noodle Hot Pot

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