Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs

Homemade Kimchi Hot Pot with Fluffy Tofu Meatballs

Fluffy tofu meatballs with plenty of vegetables.
The easily made kimchi soup is a must-have.
It's a kimchi hot pot that warms up your body, recommended for this winter.

Ingredients: 4 Servings

Hot pot soup
A- Miso
4 tablespoons
A- Soy sauce
1 tablespoon
A- Cooking sake
1 tablespoon
A- Garlic (grated) *paste is fine too
1 tablespoon
A- Chicken stock granules
1 tablespoon
A- Weipa (if available, also fine without it)
1 teaspoon
A- Gochujang
1 tablespoon
6 cups
Tofu meatballs
Tofu (Silken)
300 g
B- Chicken thigh (ground)
150 g
B- Japanese leek (minced)
2 tablespoons
B- Katakuriko
1 tablespoon
B- Ground sesame seeds
1 tablespoon
B- Ginger (minced)
1 tablespoon
B- Egg
Hot pot ingredients
Bok choy
1 bunch
Chinese cabbage
150 g
Enoki mushrooms
2 slices
Chinese chives
1 bunch
Mizuna greens
1/2 bunch
200 g


1. This time, I used this "Chef Kawagoe's Recommended" kimchi. I recommend it since it's exactly at 200 g, and has a delicious "umami" taste from vegetables and seafood.
2. Combine and mix all the A- ingredients.
3. It's done once it's mixed like this.
4. Peel the skin off the carrot, and thinly slice it into strips using a peeler.
5. Slice like this. Thinly slice the remainder of the carrot and put them all together.
6. Using a clean cloth, squeeze out excess water from the tofu.
7. Squeeze out as much water as you can, and once it looks crumbly like this, it's done.
8. Combine and mix all the ingredients from step 7 and B-.
9. Mix well until it starts to get sticky.
10. In a hot pot containing 6 cups of water, add in the seasoning ingredients from step 3 and bring to a boil over medium heat. Spoon the tofu meatballs from step 9 into the pot.
11. Cover the pot and cook for 5 minutes over medium heat. It's done once the meatballs start to float to the surface like this. Set aside the meatballs in a bowl at this point.
12. For vegetables, let's prepare the ones you like. Make sure to drain excess oil from the aburaage (cut into your preferred size) by pouring boiling water over it.
13. Add those veggies that take time to cook first, such as the core of the bok choy, Chinese cabbage, etc.
14. Once they're wilted a little, add the carrot and aburaage.
15. To finish, add the enoki mushrooms, mizuna greens, Chinese chives, kimchi, and tofu meatballs. It's done after having simmered for about 5 minutes. It's a delicious soup with plenty of flavor.

Story Behind this Recipe

I made it using the leftover kimchi and vegetables I had in my fridge.
I recommend this since you can even make the soup easily using everyday ingredients!
For the vegetables to be added, use the leftover ones in your fridge.