Japanese Salmon Nabe with Spicy Miso Broth

Ingredients

• 10 oz salmon fillet, cut into bite-size pieces
• 4 cups napa cabbage, chopped
• 8 oz firm tofu, cubed
• 4 cups dashi stock
• 3 tbsp white miso paste
• 1 tbsp gochujang or chili bean paste
• 1 tbsp soy sauce
• 2 tbsp sake or dry white wine(optional)
• 4 shiitake mushrooms, sliced(optional)
• 2 green onions, sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated

Instructions

1. 1

   Prep all ingredients: chop the napa cabbage, cube the tofu, slice the mushrooms and green onions, and cut the salmon into bite-size pieces (about 15 minutes).

2. 2

   In a pot, combine the dashi, garlic, ginger, sake, and soy sauce and bring to a gentle simmer over medium heat (about 5 minutes).

3. 3

   Whisk the miso paste and chili bean paste with a ladleful of the hot broth until smooth, then stir back into the pot. Do not boil hard after adding miso.

4. 4

   Add the napa cabbage and mushrooms and simmer for 5 minutes until the cabbage begins to soften.

5. 5

   Add the tofu and salmon, cover, and simmer gently for 6-8 minutes until the salmon is just cooked through.

6. 6

   Ladle into bowls, top with green onions, and serve hot.