Buta Nabe (Pork Miso Hotpot)

For 3
Cooking Time:
25 mins
Swanson Pork Bone Broth 500mL
Miso 2 tbsp
Pork Butt 200g
Shrimp 200g
Cabbage 1/2 pc of whole
Konnyaku 1 box
Block Tofu 1/2 block
Shimeji Mushroom 1 pack
Carrot 1/4 pc
Zucchini 1/4 pc
Narutomaki 3 pcs
Tofu diced, cabbage cut into small pieces, zucchini and carrot sliced, whiskers removed from shrimps, konnyaku rinsed with hot water to remove the unpleasant alkaline smell, shimeji mushroom destemmed. All set aside.
In a pot, bring Swanson Pork Bone Broth to boil over medium heat, then stir in miso with a tablespoon. Add more miso if intense flavour is preferred.
Add tofu to braise until flavour absorbed, then add cabbage, Konnyaku, carrot, shimeji mushroom. Lastly, add shrimps, zucchini, pork butt and Narutomaki.
Bring all contents to boil over medium low heat and serve.

  1. When boiling the broth, be mindful of the heat to avoid overflowing.
  2. Adjust the amount of broth according to own preference.