Two-broth veggie hot pot

ONE SIMPLE STEP AT A TIME

Let’s make something good.

1. Make two simple broths

   Add 3 cups of vegetable broth, the ginger slices and soy sauce to one compartment. Add the other 3 cups of broth to the second compartment. In a small bowl, loosen the miso with a little broth from that side, then stir it back in with the chili garlic sauce.

2. Set out the good things

   Arrange the tofu, cabbage, mushrooms and carrot on plates. Set out bowls and serving utensils. Keep the remaining ingredients beside the pot so you can cook them in small batches.

3. Bring it to a simmer

   Heat according to the product instructions until both broths are gently simmering. Adjust the shared heat control as needed, watching both sides of the pot.

4. Cook a little at a time

   Add a small handful of vegetables and a few cubes of tofu to each side. Simmer for about 5–7 minutes, or until the mushrooms and vegetables are tender and the tofu is hot throughout. Scoop into bowls, then add another small batch as space becomes available.

5. Finish with noodles

   Add the udon noodles, divided between the broths, and cook according to their package instructions. Stir gently to loosen. Serve with scallions and a spoonful of broth. Add a little hot water as needed, keeping both sides below the fill line.

Cooking times are estimates and may vary with your ingredients and heat setting. Follow the instructions supplied with your cookware for operation and maximum fill levels. All recipe quantities are for the serving count shown above.