This miso hotpot featuring soba noodles is an easy solution for a comforting and easy weeknight meal. The Japanese-inspired recipe also gives a choice of protein between ocean trout, chicken thighs and tofu – depending on whether you’re feeling for a more luxurious treat or a hearty dish.
- 2 tbsps dashi miso paste
- 2 tbsps grapeseed oil
- 2 shallots, sliced thinly
- 2 cloves garlic, crushed
- 1 tbsp finely chopped fresh ginger
- 1 tbsps sesame oil
- 2 tbsps soy sauce
- 2 tbsps rice wine vinegar
- 1 tbsp finely grated palm sugar
- 1 litre (4 cups) chicken or vegetable stock
- 270 g soba noodles
- 1 bunch baby bok choy (400 g), halved
- 100 g fresh shiitake mushrooms, trimmed
- 2 tbsps lime juice
- 1 cup fresh coriander leaves
- 4 green onions, sliced thinly
- 1 fresh long red chilli, sliced thinly
PICK-YOUR-PROTEIN (CHOOSE ONE)
- 4 x 150 g ocean trout fillets
- 4 chicken thigh fillets (680 g)
- 300 g firm tofu
Rub your choice of protein with miso; set aside until required.
Heat oil in a large heavy-based saucepan over low heat; cook shallots, garlic and ginger for 2 mins or until soft and fragrant.
Increase heat to medium. Cook chosen protein for 1 min on each side or until browned lightly. If using tofu, remove from pan and cut into 2 cm thick slices. Add sesame oil, soy sauce, vinegar and palm sugar to pan; cook for a further 1 min. Return tofu, if using, to pan.
Add stock and bring to a simmer over high heat; cook, covered, for 5 mins. Add noodles; cook for 1 min. Add bok choy and mushrooms; cook, covered, for a further 2 mins or until noodles are just soft and vegetables are just cooked. Stir in lime juice.
Top hotpot with coriander, green onion and chilli; serve.
TIP If using ocean trout or chicken, use chicken stock. If using tofu, use vegetable stock. If using ocean trout, for best results, use even-sized thick pieces from the middle of the fillet, or use salmon fillets, if preferred.