Cook The Book: Black Cod And Soy Milk Hot Pot (Tonyu Nabe)

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Serious Eats
Nutrition per serving    (USDA % daily values)
CAL
440
FAT
41%
CHOL
39%
SOD
111%

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Ingredients for 4 servings

Broth:

1 pound black cod fillet

1/2 teaspoon salt, plus more for curing the fish

4 cups soy milk

1 cup dashi stock

1/4 cup Shinshu shiro miso (white miso)

Edibles:

1/2 pound napa cabbage

1 negi (Japanese scallion, usually 3/4-inch thick and 2-feet long; may substitute with 2 green scallions)

1/2 pound (about 1/2 package) firm tofu

3 1/2 ounces enoki mushrooms (may substitute with white button or crimini)

3 1/2 ounces shimeji mushrooms (may substitute with white button or crimini)

4 ounces mizuna (may substitute with watercress or spinach)

Garnish:

4 teaspoons grated wasabi root (may substitute with grated horseradish, wasabi paste, or rehydrated wasabi powder)

Shime:

4 ounces uncooked somen noodles

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