A blend of Japanese white miso and Korean doenjang for a milder, creamier broth.
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In a heavy-bottomed pot or donabe, lightly sauté the minced garlic and grated ginger until fragrant.
Add the thinly sliced pork belly to the pot and cook until it is no longer pink.
Pour in the dashi stock and mirin, then bring the mixture to a gentle simmer over medium heat.
Add the napa cabbage and shiitake mushrooms, covering the pot to let them soften for about 5 minutes.
In a small bowl, whisk together the white miso and doenjang with a ladle of the warm broth until completely smooth.
Lower the heat to low and stir the miso-doenjang slurry back into the pot; do not let it reach a rolling boil to preserve the flavor.
Gently add the cubed tofu and simmer for another 2 minutes until the tofu is heated through.
Garnish with fresh green onions and a drizzle of chili oil before serving hot.
