Scallop and Cabbage Hot Pot with Miso Broth
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Ingredients
- 400 g king scallops
- 300 g savoy cabbage, shredded
- 2 leeks, sliced
- 2 tsp dashi stock powder
- 3 tbsp white miso paste
- 2 tbsp mirin
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 431 kcal
- Protein
- 25 g
- Carbohydrate
- 73.7 g
- of which sugars
- 7.9 g
- Fat
- 2.5 g
- of which saturates
- 0.5 g
- Fibre
- 5.7 g
- Salt
- 2.90 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Whisk the dashi stock powder into 900ml water in a large pan and bring to a simmer.
- 3
Whisk in the white miso paste and mirin until dissolved.
- 4
Add the cabbage and leeks and simmer for 6-7 minutes until just tender.
- 5
Slide in the scallops and simmer gently for 2-3 minutes until just firm and opaque all the way through; take care not to overcook them.
- 6
Ladle into bowls and serve with the rice.
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