mushroom one-pot with red miso

ingredients:

• 7 ounces shiitake mushrooms
• 9 ounces package shimeji
• mushrooms
• 7 ounces enoki
• (snow puff) mushrooms
• 7 ounces boneless chicken
• 10 1/2 ounces napa cabbage
• (Chinese cabbage)
• 1 block tofu
• 3 tablespoons red miso
• 1 1/2 tablespoons sugar
• 3 1/3 cups bonito soup stock
• You can also add your favorite ingredients such as carrots, mushrooms, konnyaku, cooked thick white noodles (udon)), instant noodles.

step 1:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half. Cut off the roots of the shimeji mushrooms.

step 2:

Cut the chicken into bite-size pieces.

step 3:

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

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:

Boil the 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 6:

Add half of the chicken, napa cabbage, mushrooms and tofu and any other ingredients into the soup. Cover and cook for 10 minutes.