Kinoko Shiso Tofu Nabe is a delightful Japanese hot pot dish, loved for its comforting and earthy flavors. Originating from Japan, this dish features a harmonious blend of mushrooms, or ‘kinoko’, and tofu, enhanced by the aromatic touch of shiso leaves. The broth is savory and umami-rich, usually made with dashi and soy sauce, offering a warm and soothing experience. People love this dish for its versatility, as it allows for various mushrooms and vegetables to be added according to personal preference. The soft texture of tofu combined with the distinct flavor of shiso creates a unique taste profile that is both refreshing and satisfying. Perfect for a cozy family meal, this nabe is not only delicious but also nutritious.
Kinoko Shiso Tofu Nabe
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
950 Mg
Sodium
25 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
20 Grams
Protein
Directions
Step 1
Prepare the dashi broth by heating it in a large pot over medium heat.
Step 2
Add soy sauce and mirin to the broth.
Step 3
Stir well to combine flavors.
Step 4
Cut the tofu into bite-sized cubes and add to the pot.
Step 5
Slice shiitake, enoki, and shimeji mushrooms, then add them to the broth.
Step 6
Chop cabbage and carrot into thin pieces.
Step 7
Add to the pot and let cook for 10 minutes.
Step 8
Finally, add shiso leaves and simmer for an additional 5 minutes before serving.
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