oyster with miso soup one-pot

ingredients:

• 400 g raw oysters
• 1 block tofu
• 300 g napa cabbage
• (Chinese cabbage)
• 1 long green onion or leek
• 1 package enoki (snow puff)
• mushrooms
• 120 g or 1/2 carrot
• 1200 ml sea tangle soup stock
• You can also add your favorite ingredients (e.g., shiitake mushrooms, konnyaku, cooked thick white noodles (udon)).

miso paste:

• 4 tablespoons red miso
• 1 tablespoon white miso
• 2 tablespoons sugar
• 2 tablespoons sweet sake for seasoning (mirin)

step 1:

Wash the oysters and wipe dry with a paper towel.

step 2:

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

step 3:

Slice the green onion (or leek) diagonally into 5 cm. pieces. Peel the carrot and cut into 0.5 cm. 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 3 cm. from the end and cut the bunch in half.

step 6:

Make the miso paste. Mix the two types of miso, sugar and sweet sake for seasoning (mirin) in a dish. Warm it in a microwave.

step 7:

In Japan, this dish is normally cooked in a Japanese ceramic cooking pot (do-nabe) which is set directly over the burner. If you don't have a do-nabe, you can use a teflon-coated pot as a substitute. Spread the miso paste around inside the top 5 centimeters of the pot.

step 8:

Pour the sea tangle soup stock into the pot and bring to a boil. Add half of the vegetables, mushrooms and tofu to the soup. Cover and cook for 10 to 15 minutes.

step 9:

Add half of the oysters. Cover and cook for 3 to 5 minutes. With chopsticks or a spoon, gradually scrap off some of the miso paste from the sides of the pot. If a stronger taste is desired, you can scrap off all of the paste.