Miso Yuzu Tofu Nabe is a comforting Japanese hot pot dish that combines the rich umami flavors of miso with the citrusy brightness of yuzu. Originating from Japan, this dish features tofu as its main ingredient, which absorbs the savory broth beautifully. Other key ingredients include mushrooms, napa cabbage, and carrots, all simmered together to create a harmonious blend of flavors. The dish is often enjoyed during cold months as it provides warmth and nourishment. Its appeal lies in the balance of flavors and the customizable nature, allowing diners to add their preferred vegetables and proteins. The result is a hearty, satisfying meal that is both nutritious and delicious, making it a beloved choice for family gatherings.
Miso Yuzu Tofu Nabe
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Miso Paste – 3 Tbsp
- Yuzu Juice – 2 Tbsp
- Mushrooms – 200 Grams
- Napa Cabbage – 300 Grams
- Carrots – 2 Piece
- Dashi Stock – 1 Liters
- Soy Sauce – 2 Tbsp
- Green Onions – 3 Piece
- Ginger – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
2 Grams
Saturated Fat
950 Mg
Sodium
28 Grams
Total Carbohydrates
6 Grams
Dietary Fiber
10 Grams
Sugars
18 Grams
Protein
Directions
Step 1
Prepare the tofu by cutting it into bite-sized cubes. Set aside.
Step 2
Slice mushrooms and napa cabbage into manageable pieces.
Step 3
Peel and julienne the carrots.
Step 4
In a large pot, bring the dashi stock to a gentle boil over medium heat.
Step 5
Add miso paste, yuzu juice, and soy sauce to the pot. Stir until the miso is fully dissolved.
Step 6
Add tofu, mushrooms, napa cabbage, and carrots to the broth. Simmer for 20 minutes, or until vegetables are tender.
Step 7
Garnish with chopped green onions and freshly grated ginger before serving.
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