tofu and mushroom miso hot pot

4 inches of snow expected in a day or two, time for more japanese hot pot. this time, with tofu and mushrooms and a bit of sweet potato. yum. making this again tonite. real comfort food, with vegetables and a delicious, rich and satisfying broth.

tofu mushroom miso hot pot

broth

4 cups dashi

1/2 cup white miso pate

1/4 cup mirin

first layer

1 large onion, sliced

1/2 cup green or savoy cabbage, chopped intot bite size pieces

2 medium russet potatoes, peeled and thinly sliced

1 large sweet potato, peeled and thinly sliced, and chopped into quarters

2nd layer

1 pound firm tofu cut into 8 pieces

2 oz harusame or bean thread noodles, soaked in warm water until softened, about 10-20 minutes

4 oz shitake mushrooms, sliced

3rd layer

3 oz shimeji mushrooms

2 oz enoki mushrooms

1 leek, sliced

final layer

2 cups spinach leaves

1 bunch scallions, thinly sliced

You make this the same way as the salmon hot pot: layering.

start with mixing your broth ingredients. place the onions in the bottom of your medium large pot. next scatter the cabbage and potato and sweet potato. pour over the broth, bring to a boil and cover, simmer for 3 minutes. add the tofu, bean thread noodles and shitakes. cover, simmer for 5 minutes more. now add the third leayer, simmer for 2 minutes. now add the final layer, simmer for 1 minute more. bring pot to the table and ladle into bowls. enjoy with soup spoons and chopsticks. itadakimas.