A mild hybrid stew incorporating white miso paste and dashi for a savory Japanese twist.
Hands-free mode with voice commands & timers
No ratings yet
In a small stone pot or saucepan, heat the sesame oil over medium heat.
Sauté the pork belly and minced garlic until the pork is no longer pink.
Add the chopped kimchi and shiitake mushrooms, stirring for 2 minutes to release the flavors.
Pour in the dashi stock and bring the mixture to a gentle boil.
Lower the heat and whisk in the white miso paste using a strainer to ensure it dissolves completely without lumps.
Carefully scoop the silken tofu into the pot in large chunks and add the gochugaru if using.
Simmer for 3-5 minutes, then crack the egg into the center of the boiling stew.
Garnish with chopped green onions and serve immediately while bubbling.
