Kabocha Shiso Tofu Miso Hotpot is a delightful Japanese dish that combines the rich, nutty flavors of kabocha squash with the refreshing aroma of shiso leaves. Known for its comforting warmth and heartiness, this hotpot is perfect for cold weather. Tofu adds a silky texture and protein, while miso provides a savory depth that enhances the overall taste. The dish is beloved for its balance of flavors and nutritious ingredients, making it both satisfying and healthy. Shiso leaves add a unique herbal note, elevating the dish to a new level of complexity. Popular in Japanese cuisine, this hotpot is often enjoyed in family gatherings and brings a sense of togetherness and comfort.
Kabocha Shiso Tofu Hotpot
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Kabocha – 500 Grams
- Shiso Leaves – 10 Piece
- Tofu – 400 Grams
- Miso Paste – 3 Tbsp
- Dashi Stock – 1 Liters
- Onion – 1 Piece
- Garlic – 2 Cloves
- Soy Sauce – 2 Tbsp
- Carrot – 1 Piece
- Green Onion – 2 Piece
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Protein
10 Grams
Total Fat
2 Grams
Saturated Fat
45 Grams
Carbohydrates
8 Grams
Dietary Fiber
900 Mg
Sodium
5000 Iu
Vitamin A
Directions
Step 1
Peel and cut the kabocha into bite-sized pieces.
Step 2
Slice the tofu into cubes and finely chop the garlic.
Step 3
In a pot, heat dashi stock and add miso paste, stirring until dissolved.
Step 4
Add kabocha and carrot to the pot and simmer for 15 minutes.
Step 5
Add tofu cubes and sliced onion.
Step 6
Season with soy sauce and continue to cook until vegetables are tender.
Step 7
Garnish with chopped shiso leaves and green onions before serving.
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