Spicy Garlic Ramen Nabe Hot Pot
A stamina-boosting ramen nabe hot pot that's perfect for a chilly day! Adjust the amount of spices to taste and add various vegetables to create a treat for the whole family.
Photographed by HITOSHI MATSUSHIMA
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 4)
- 400 g pork belly (thinly sliced)
- 1 bag bean sprouts
- 2 bunches Chinese chives
- 1/2 head cabbage
- 2 packs instant ramen
- 1 Japanese green onion (chopped)
- 1.5 L milk
- 1 1/2 tbsp granulated chicken soup (Chinese)
- 1 1/2 tbsp sesame oil
- 60 g miso
- 3 tbsp sesame paste (white)
- 3 tbsp garlic (grated)
- 2-3 dry red chili (seeded and chopped)
- A pinch of pepper
In a bowl, thoroughly combine all [Soup] ingredients except for the milk.
Pour the milk into the donabe clay pot and place over medium heat. Reduce the heat to low just before it comes to a boil. Gradually add 1-2 scoopfuls of milk to the bowl of soup and mix thoroughly. Pour the contents of the bowl into the nabe.
Pluck the tails off the bean sprouts. Cut the Chinese chives into 4 cm long pieces. Cut the cabbage lengthwise in half and then across into 1 cm wide strips. Cut the pork belly into easy-to-eat pieces.
Heat the nabe on a tabletop stove and add small amounts of vegetables and pork at a time. When cooked through, have everyone start serving themselves. Add more ingredients as you go along.
When you've finished eating most of the meat and vegetables, add the instant ramen to the pot and cook according to the package instructions. Take the noodles out of the pot as soon as they're ready to eat and sprinkle chopped green onions on top.
Cooking the instant ramen in the nabe soup saves time.