Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs. Great recipe for Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs. I made it using the leftover kimchi and vegetables I had in my fridge. I recommend this since you can even make the soup easily using everyday ingredients!

Serve it with some steamed rice and you'll have a one-pot dinner in no time. This kimchi stew is one of my favorite dishes for winter. It is super comforting, bold in flavor, and loaded with nutrition. You can cook Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs using 26 ingredients and 15 steps. Here is how you cook that.

Ingredients of Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs

You need of Hot pot soup.
You need 4 tbsp of A- Miso.
It's 1 tbsp of A- Soy sauce.
It's 1 tbsp of A- Cooking sake.
It's 1 tbsp of A- Garlic (grated) *paste is fine too.
Prepare 1 tbsp of A- Chicken stock granules.
Prepare 1 tsp of A- Weipa (if available, also fine without it).
It's 1 tbsp of A- Gochujang.
Prepare 1200 ml of Water.
You need of Tofu meatballs.
It's 300 grams of Tofu (Silken).
Prepare 150 grams of B- Chicken thigh (ground).
It's 2 tbsp of B- Japanese leek (minced).
It's 1 tbsp of B- Katakuriko.
You need 1 tbsp of B- Ground sesame seeds.
You need 1 tbsp of B- Ginger (minced).
Prepare 1 of B- Egg.
It's of Hot pot ingredients.
Prepare 1 bunch of Bok choy.
You need 150 grams of Chinese cabbage.
It's 1 of Enoki mushrooms.
Prepare 2 slice of Aburaage.
It's 1 bunch of Chinese chives.
You need 1/2 bunch of Mizuna greens.
You need 1 of Carrot.
You need 200 grams of Kimchi.

I recommend this since you can even make the soup easily using everyday ingredients! For the vegetables to be added, use the leftover ones in your fridge. If you can have the ingredients mixed beforehand, you. Let's start by preparing the ingredients for your nabe hot pot by cutting the tofu and vegetables into bite size pieces.

Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs step by step

This time, I used this "Chef Kawagoe's Recommended" kimchi. I recommend it since it's exactly at 200 g, and has a delicious "umami" taste from vegetables and seafood..
Combine and mix all the A- ingredients..
It's done once it's mixed like this..
Peel the skin off the carrot, and thinly slice it into strips using a peeler..
Slice like this. Thinly slice the remainder of the carrot and put them all together..
Using a clean cloth, squeeze out excess water from the tofu..
Squeeze out as much water as you can, and once it looks crumbly like this, it's done..
Combine and mix all the ingredients from step 7 and B-..
Mix well until it starts to get sticky..
In a hot pot containing 6 cups of water, add in the seasoning ingredients from step 3 and bring to a boil over medium heat. Spoon the tofu meatballs from step 9 into the pot..
Cover the pot and cook for 5 minutes over medium heat. It's done once the meatballs start to float to the surface like this. Set aside the meatballs in a bowl at this point..
For vegetables, let's prepare the ones you like. Make sure to drain excess oil from the aburaage (cut into your preferred size) by pouring boiling water over it..
Add those veggies that take time to cook first, such as the core of the bok choy, Chinese cabbage, etc..
Once they're wilted a little, add the carrot and aburaage..
To finish, add the enoki mushrooms, mizuna greens, Chinese chives, kimchi, and tofu meatballs. It's done after having simmered for about 5 minutes. It's a delicious soup with plenty of flavor..

The harusame noodles can be cooked directly in the hot pot so simply need to be rinsed in water for preparation. My kids love eating Shabu Shabu (Japanese hot pot) and Taiwanese hot pot. Japanese hot pot, we call "nabe," typically has a basic soup base using kombu or dashi. On the other hand, Chinese hot pot is more creative, ranging from super spicy hot pot to just simple chicken broth. This recipe combines kimchi and pork, a classic match.