Cut the stems of the bok choy lengthwise into halves or quarters, leaving the leaves intact. Rinse and drain the bean sprouts. Cut the Japanese leeks diagonally. Cut the Chinese cabbage, separating the stem from the leaves.
Place the prepared vegetables in a clay pot, layering the vegetables with the stem of the Chinese cabbage on the very bottom.
Place all the ☆ ingredients in a bowl, then knead the meat mixture well.
In another pot, add the ★ ingredients to prepare the soup.
Once the soup starts boiling, scoop up the meat mixture with a small spoon and drop it into the pot to make small meatballs.
When the meatballs float to the top, add the pork and remove from heat. At this stage, the pork can be undercooked.
In the clay pot from Step 2, add the soup made in Step 6 and heat. A portable stove is ideal for this.
It's ready to serve when all the ingredients are cooked. Try adding udon noodles for variation, or add ramen noodles to the leftover soup.
Story Behind this Recipe
On chilly days, I crave miso hot pot, which warms the body. I invented this recipe when trying to avoid relying on ready-made soup. I got high praises when I cooked this for my friends.
Since the vegetables add a lot of liquid and dilute the soup, taste to make sure it's on the strong side while cooking the soup. Adjust the sweetness and saltiness to taste. Also, as long as you're not concerned about your breath after eating, you can add more grated garlic.