Hassle-free cooking

Ingredients(4 servings)
- 300g pork slices
- 400g tofu
- 1 stalk of scallion
- 1/2 bunch of chives
- 1 strain shimeji mushroom(200g)
- 1/8th of a plant of Chinese cabbage(350g)
- 1/5 of a japanese white radish(200g)
- 1/3 of a carrot(85g)
- 850 ml of water
- 150 ml of Kimchi soup base for Ebara Foods industry
- 2 tablespoon miso
- 1 tablespoon sugar

How to make
- Cut vegetables and tofu.
- Cut the chinese cabbage into large pieces.
- Cut the carrot into quarter-rounds.
- Cut the japanese white radish into quarter-rounds.
- Slice the scallion diagonally.
- Cut the chives into 5cm lengths.
- Cut off the stem of Shimeji mushrooms, and break into florets.
- Cut the tofu into bite size pieces.
- Cut the chinese cabbage into large pieces.
- Put the pork pieces, tofu, and vegetables (except for the chives) into the pot.
- Kimchi soup and water in a pot and bring to a boil.
- When the water comes out of the vegetables,add the miso and sugar.
※Dissolve it in the pot’s broth and then put it in the pot.
- Finish with chives and voila!
Mogu
This is a staple of our family’s one-pot dish in winter. And it’s delicious with an egg in it!
Lappy
I’m not a fan of spicy food, and I love it too!