nagoya-style chicken one-pot

• u.s.
• metric

ingredients:

• 18 ounces boneless chicken thigh
• 1 block tofu
• 10 1/2 ounces napa cabbage
• (Chinese cabbage)
• 1 long green onion or leek
• 1 package enoki (snow puff) mushrooms
• 4 ounces or 1/2 carrot
• 2 tablespoons red miso
• 1 1/2 tablespoons sugar
• 5 cups bonito & sea tangle soup stock or bonito soup stock
• You can also add your favorite ingredients (e.g., onions, shiitake mushrooms, konnyaku, cooked thick white noodles (udon)).

step 1:

Cut the chicken into bite-size pieces.

step 2:

Cut the napa cabbage (Chinese cabbage) into bite–sized pieces.

step 3:

Slice the leek diagonally into 2 in. pieces. Peel the carrot and cut into 1/4 in. slices.

step 4:

Cut the tofu block in half lengthwise, then cut each half across 3 times. Finally, place the knife halfway down the side of the block and slice across to form 16 bite-size pieces.

step 5:

Cut off the roots of the enoki mushrooms 1 in. from the end and cut the bunch in half.

step 6:

Boil the bonito & sea tangle soup stock (or bonito soup stock). After boiling, add the sugar. Put some stock into a ladle. Add the miso and stir with chopsticks until it is dissolved. Stir into the soup.

step 7:

Add half of the chicken, vegetables, mushrooms and tofu into the soup. Cover and cook for several minutes.