Kanazawa Kaga Vegetable Hot Pot with Miso Broth
A comforting hot pot featuring seasonal vegetables from Kanazawa and Kaga regions simmered in a savory miso broth. This japanese-inspired soups ready in about 35 minutes pairs white miso paste, dashi stock, sliced 1/4-inch thick 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
Instructions
- Step 1: In a large pot, bring 4 cups dashi stock to a gentle boil over medium heat.
- Step 2: Whisk in 3 tbsp white miso paste gradually until fully dissolved, then reduce heat to low to keep warm.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kanazawa Kaga Vegetable Hot Pot with Miso Broth take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kanazawa Kaga Vegetable Hot Pot with Miso Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Kanazawa Kaga Vegetable Hot Pot with Miso Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kanazawa Kaga Vegetable Hot Pot with Miso Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kanazawa Kaga Vegetable Hot Pot with Miso Broth?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
