Miso Motsu Nabe (Hakata Specialty)

This is a rich miso motsu nabe!
The flavor of the giblets and chicken stock makes the soup delicious!!

Ingredients: 5 servings

Beef giblets (preferably raw)
800 g
3 cloves
Red chili pepper
1 1/2 heads
Garlic chives
2 bunches
Grilled tofu
1 block
Sesame seeds
to taste
Sesame oil
1 tablespoon
Fresh Chinese noodles
5 hanks
For the motsu nabe soup:
Chicken stock (Recipe ID: 1024547)
1600 ml
Soy sauce
80 ml
100 g
50 ml
1 tablespoon
1 teaspoon
2 tablespoons


1. Prepare the chicken stock soup. If that's too troublesome, use chicken stock soup granules. See Recipe ID: 1024547.
2. Combine the motsu nabe soup seasonings, mix well, and combine with the chicken stock soup.
3. Immerse the beef giblets into boiling water for about 10 seconds. Rinse in cold water and drain.
4. Chop the cabbage, then cut the garlic chives into 5 cm strips. Slice the garlic into 2 mm slices. Cut the grilled tofu into 12 pieces.
5. Remove the seeds of the chili pepper, then soak in water. If you like it spicier, chop into small pieces.
6. Fill the pot with plenty of cabbage. Add the giblets and grilled tofu. Scatter the garlic slices and chili pepper on top.
7. Pour the soup in and turn on the heat. Don't add the garlic chives, yet.
8. Once the cabbage has cooked through, add the garlic chives and sprinkle the sesame seeds over the garlic chives. Drizzle one tablespoon of sesame oil over the top and cover with a lid.
9. Simmer for about 2 minutes and enjoy. Don't overcook the garlic chives.
10. It's also great to finish by boiling ramen noodles in the broth!
11. Also try "A Hakata Specialty: Motsu Nabe (Hot Pot) Lightly Flavored with Soy Sauce" Recipe ID: 1301599.

Story Behind this Recipe

I wanted to eat some Miso Motsu Nabe, so I made it.