Kanazawa Kaga Vegetable Hot Pot with Miso Broth

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A comforting hot pot featuring seasonal vegetables from Kanazawa and Kaga regions simmered in a savory miso broth. This Japanese-inspired soup recipe, ready in about 35 minutes, pairs white miso paste, dashi stock, daikon radish for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp white miso paste
• 4 cups dashi stock
• 1 cup, sliced 1/4-inch thick daikon radish
• 8 medium, sliced shiitake mushrooms
• 2 cups, chopped napa cabbage
• 1 medium, sliced into rounds carrot
• 200 g, firm, cubed tofu
• 2 stalks, sliced green onions
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large pot, bring 4 cups dashi stock to a gentle boil over medium heat.
2. Step 2: Whisk in 3 tbsp white miso paste gradually until fully dissolved, then reduce heat to low to keep warm.
3. Step 3: Add 1 cup sliced daikon radish, 8 sliced shiitake mushrooms, 2 cups chopped napa cabbage, and 1 medium sliced carrot to the broth. Simmer for 10 minutes until vegetables begin to soften.
4. Step 4: Stir in 200 g cubed firm tofu gently to avoid breaking, and add 1 tbsp soy sauce and 1 tbsp mirin. Simmer another 5 minutes.
5. Step 5: Drizzle 1 tsp sesame oil and sprinkle 2 sliced green onions on top before serving hot, allowing guests to enjoy the warm, umami-rich broth and tender vegetables.