Name: Miso Turkey Nabe Hot Pot
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups water; 1 ¼ tbsp kombu (dried kelp equal to a 2-inch); 4 dried shiitake mushrooms (soaked); 2 tbsp sake; 1 tbsp mirin; 1 tbsp soy; 2 tsp dashi instant powder; 3 tbsp miso; 200 g turkey breasts (thinly sliced); 4 leaves napa cabbage; 1 cup Korean rice cakes; 1 cup winter melon (sliced); 4 baby bok choy; ½ cup enoki mushrooms

Over medium heat, add to a pot 4 cups of water, kombu, rehydrated shiitake mushrooms, sake, mirin, soy and dashi powder. Using a whisk or spoon and strainer, whisk the miso paste into the broth over the heat. Stir well.

Add in napa, rice cakes, winter melon, bok choy and enoki mushrooms, and bring the pot to a boil. Keep heat on simmer and add in thinly sliced turkey breast until cooked through. Serve pot immediately as is.

Optional: If serving with a tabletop stove, as the dish is enjoyed, more ingredients can be added and cooked at the table.